Description
Creamy lemon pepper chickpeas recipe with garlic-butter sauce. Complete cooking instructions in 20 minutes.
Ingredients
Scale
- 2 Tbsp (28 g) unsalted butter
- 2 cloves garlic, minced
- 2 tsp lemon pepper seasoning
- ½ tsp salt
- ½ tsp mustard powder
- 2 Tbsp (16 g) all-purpose flour
- 1 cup (240 ml) vegetable broth
- 2 cans (15 oz / 425 g each) chickpeas, drained
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) freshly grated Parmesan cheese
- ¼ cup (15 g) chopped Italian parsley
- Lemon slices and freshly ground black pepper, for garnish
Instructions
- Step 1: Melt 2 Tbsp unsalted butter in a large saucepan over medium heat. Add 2 cloves of minced garlic, 2 tsp lemon pepper seasoning, ½ tsp salt, and ½ tsp mustard powder. Cook for 1 to 2 minutes or until the garlic is fragrant but not browned. Remove immediately if the garlic darkens to avoid bitterness.
- Step 2: Stir in 2 Tbsp all-purpose flour until combined. Slowly drizzle in 1 cup vegetable broth while whisking continuously to prevent clumps. Bring the mixture to a gentle simmer and cook until the sauce thickens. If the sauce seems too thick, add up to ¼ cup additional vegetable broth gradually while simmering to reach your desired consistency.
- Step 3: Add the drained chickpeas to the saucepan and cover. Let them simmer for about 5 minutes, allowing the chickpeas to absorb the flavors and heat through evenly. If chickpeas stick to the pan, add a splash of vegetable broth and stir to loosen, then continue simmering for about 3 more minutes.
- Step 4: Remove the saucepan from heat. Stir in 1 cup heavy cream and ½ cup freshly grated Parmesan cheese until well mixed. The sauce will thicken further as it cools, creating a rich and creamy texture.
- Step 5: Finish the dish by sprinkling ¼ cup chopped Italian parsley over the chickpeas. Garnish with lemon slices and freshly ground black pepper for a fresh pop of color and zesty flavor. Serve warm.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain flavor and texture.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days. Warm gently before serving to maintain creaminess.
- Freezing: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- When cooking garlic, watch carefully to avoid burning. Cook only until fragrant and remove immediately if it darkens.
- To prevent flour clumps in the sauce, whisk the flour with a small amount of broth first before adding it to the hot mixture.
- If the sauce thickens too much upon cooling, stir in a little more vegetable broth to loosen it up before serving.
- Freshly ground black pepper adds a bold kick; grind peppercorns just before use for maximum flavor.
- Use canned chickpeas that are BPA-free and rinse them well to reduce sodium and improve texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg