Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links

    • Home

    Chrome Extension

    Thakore Family Recipes

    Marry Me Chickpeas

    4 servings

    portioner

    25 minutes

    total tid
    Börja laga mat

    Ingredienser

    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

    Instruktioner

    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.

    Näring

    Portionsstorlek

    -

    Kalorier

    545 kcal

    Totalt fett

    28 g

    Mättat fett

    12 g

    Omättat fett

    13 g

    Transfett

    1 g

    Kolesterol

    53 mg

    Natrium

    469 mg

    Totala kolhydrater

    57 g

    Kostfiber

    12 g

    Totalt socker

    9 g

    Protein

    20 g

    4 servings

    portioner

    25 minutes

    total tid
    Börja laga mat

    Redo att börja laga mat?

    Samla, anpassa och dela recept med Umami. För iOS och Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Villkor • Integritet • Vanliga frågor

    • Make primary photo
    • Delete photo

    Ingredienser

    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

    Instruktioner

    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.