CREAMY TUSCAN CHICKPEAS

A quick and delicious weeknight dinner.

SERVES 4

INGREDIENTS

• 2 Tbsp unsalted butter

• 4 cloves garlic, minced

• ½ tsp each salt, oregano, red chilli flakes

• ¼ tsp ground black pepper

• ½ cup sun-dried tomatoes, roughly chopped

• 2 cup vegetable broth

• 2 cans of chickpeas, drained

• 1 cup light cooking cream

• ½ cup grated parmesan

• 2 Tbsp chopped fresh basil

METHOD

1. Flavour Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic, ½ tsp each salt, oregano, red chilli flakes, and ¼ tsp ground black pepper in a large saucepan, or pot, over medium heat. Cook for about 2 minutes, until garlic is fragrant.

2. Fillings: Stir in ½ cup sun-dried tomatoes, 2 cup vegetable broth, and 2 cans of drained chickpeas.

3. Simmer: Continue cooking on medium, uncovered, for 5 minutes. Cover and let simmer over low heat for an extra 15 minutes, stirring occasionally.

4. Finish: Remove from heat. Stir in 1 cup light cooking cream ½ cup grated parmesan, and 2 Tbsp chopped fresh basil.

5. Serve: Serve with rice and steamed vegetables.

Creamy Tuscan Chickpeas