Marry Me Chickpeas Recipe
We put a vegetarian spin on Marry Me Chicken, a dish typically consisting of chicken coated in a sun-dried tomato cream sauce, by swapping in fiber-packed chickpeas as the main ingredient. From the creamy chickpeas to the umami-laden sun-dried tomatoes, you’ll want to sop up every last bit of sauce. To riff on this recipe, you could swap the chickpeas for white beans, like cannellini or navy.
Active Time: 25 mins
Total Time: 25 mins
Servings: 4
Sesame-Free Nut-Free Healthy Pregnancy Soy-Free High-Fiber Vegetarian High-Protein Egg-Free
INGREDIENTS:
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
INSTRUCTIONS:
Heat oil from sun-dried tomatoes in a large Dutch oven over medium heat until shimmering. Add shallot; cook, stirring often, until softened, 2 to 3 minutes. Stir in sun-dried tomatoes and garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.
Stir in chickpeas, broth, water, paprika, 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 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 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.
Nutritional Info:
Serving Size 3/4 cup chickpea mixture & 1 slice bread
Calories 545 total fat 28g saturated fat 12g cholesterol 53mg sodium 469mg total carbohydrate 57g dietary fiber 12g total sugars 9g protein 20g vitamin c 6mg calcium 260mg iron 5mg potassium 605mg