Marry Me Chickpeas
You won't be able to get enough of these chickpeas in a creamy sun-dried tomato, garlic and basil sauce. Delicious with rice, gluten free orzo or pasta, or crusty gluten free bread.
Servings: 4 people
Ingredients
- 800 g tinned chickpeas (drained)
- 3 tsp chopped garlic
- 1 tsp paprika
- 1 tbsp dried oregano
- 1 tsp chilli flakes optional
- 100 g sun-dried tomatoes roughly chopped
- 100 ml double cream
- 1 gluten free vegetable stock cube mixed with 300ml boiling water
- 1 lemon juice only
- 50 g grated parmesan cheese
- Handful fresh basil leaves chopped
- 80 g spinach leaves
Instructions
- Pour a little of the oil from the sun-dried tomatoes in a large pan, then place on a medium heat. Add the chopped tomatoes, garlic, paprika, oregano and chilli flakes to the pan and fry for 3-4 minutes, stirring well.
- Add the (drained) chickpeas and mix well. Cook for a further minute.
- Pour in the cream, vegetable stock, parmesan and lemon juice into the pan and mix well. Bring to the boil, then turn down to a low heat and simmer for 5 minutes until the sauce thickens a little.
- Stir in the spinach leaves and chopped basil, then serve straight away.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how these Marry Me Chickpeas should look at each stage.
- Storing and Freezing: Any leftovers can be kept in the fridge and reheated (or enjoyed cold!). You can also freeze them and reheat before eating.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about these Marry Me Chickpeas!
Nutrition
Serving: 1portion | Calories: 546kcal | Carbohydrates: 75g | Protein: 27g | Fat: 19g
