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    Thakore Family Recipes

    Marry Me Chickpeas

    4 servings

    porții

    25 minutes

    timp total
    Începe gătitul

    Ingrediente

    2 tablespoons oil from sun-dried tomato jar

    1 large shallot, chopped

    2/3 cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped

    3 medium cloves garlic, minced

    2 (15-oz.) cans no-salt-added chickpeas, rinsed

    1 cup lower-sodium vegetable broth

    1/2 cup water

    1 teaspoon paprika, preferably Hungarian sweet

    1 teaspoon dried Italian seasoning

    1/2 teaspoon crushed red pepper, divided

    1/2 cup heavy cream

    2 tablespoons chopped fresh basil, divided

    2/3 cup finely grated Parmesan cheese, divided

    2 teaspoons unsalted butter, melted

    4 ounces crusty whole-wheat baguette, halved lengthwise, then cut crosswise into 4 equal pieces

    Instrucțiuni

    Heat 2 tablespoons oil from sun-dried tomatoes in a large Dutch oven over medium heat until shimmering. Add 1 chopped shallot; cook, stirring often, until softened, 2 to 3 minutes. Stir in 2/3 cup sun-dried tomatoes and 3 cloves garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.

    Stir in 2 cans chickpeas, 1 cup broth, 1/2 cup water, 1 teaspoon paprika, 1 teaspoon Italian seasoning and 1/4 teaspoon crushed red pepper. Bring to a boil over medium heat; cook, uncovered, stirring occasionally, until the chickpeas are warmed through and the mixture is slightly reduced, about 3 minutes. Stir in 1/2 cup cream and 1 tablespoon basil; cook until the sauce starts to bubble around the edges. Remove from heat. Gradually stir in 1/3 cup Parmesan until melted and combined, 30 to 45 seconds.

    Brush 2 teaspoons melted butter on cut side of bread pieces. Heat a large cast-iron skillet over medium-low heat. Arrange bread buttered-side down in the pan; cook until golden brown and crisp on the edges.

    Top the chickpea mixture with the remaining 1/3 cup Parmesan, 1 tablespoon basil and 1/4 teaspoon crushed red pepper. Serve with the toasted bread.

    Nutriție

    Dimensiune porție

    -

    Calorii

    545 kcal

    Grăsime totală

    28 g

    Grăsime saturată

    12 g

    Grăsime nesaturată

    13 g

    Grăsime trans

    1 g

    Colesterol

    53 mg

    Sodiu

    469 mg

    Carbohidrați totali

    57 g

    Fibre dietetice

    12 g

    Zaharuri totale

    9 g

    Proteine

    20 g

    4 servings

    porții

    25 minutes

    timp total
    Începe gătitul

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    Ingrediente

    2 tablespoons oil from sun-dried tomato jar

    1 large shallot, chopped

    2/3 cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped

    3 medium cloves garlic, minced

    2 (15-oz.) cans no-salt-added chickpeas, rinsed

    1 cup lower-sodium vegetable broth

    1/2 cup water

    1 teaspoon paprika, preferably Hungarian sweet

    1 teaspoon dried Italian seasoning

    1/2 teaspoon crushed red pepper, divided

    1/2 cup heavy cream

    2 tablespoons chopped fresh basil, divided

    2/3 cup finely grated Parmesan cheese, divided

    2 teaspoons unsalted butter, melted

    4 ounces crusty whole-wheat baguette, halved lengthwise, then cut crosswise into 4 equal pieces

    Instrucțiuni

    1

    Heat 2 tablespoons oil from sun-dried tomatoes in a large Dutch oven over medium heat until shimmering. Add 1 chopped shallot; cook, stirring often, until softened, 2 to 3 minutes. Stir in 2/3 cup sun-dried tomatoes and 3 cloves garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.

    2

    Stir in 2 cans chickpeas, 1 cup broth, 1/2 cup water, 1 teaspoon paprika, 1 teaspoon Italian seasoning and 1/4 teaspoon crushed red pepper. Bring to a boil over medium heat; cook, uncovered, stirring occasionally, until the chickpeas are warmed through and the mixture is slightly reduced, about 3 minutes. Stir in 1/2 cup cream and 1 tablespoon basil; cook until the sauce starts to bubble around the edges. Remove from heat. Gradually stir in 1/3 cup Parmesan until melted and combined, 30 to 45 seconds.

    3

    Brush 2 teaspoons melted butter on cut side of bread pieces. Heat a large cast-iron skillet over medium-low heat. Arrange bread buttered-side down in the pan; cook until golden brown and crisp on the edges.

    4

    Top the chickpea mixture with the remaining 1/3 cup Parmesan, 1 tablespoon basil and 1/4 teaspoon crushed red pepper. Serve with the toasted bread.