Marry Me Chickpeas by @fitgreenmind

40 min

4 servings

🧅

150 g

Onion

🧄

9 g

Garlic

🫗

15 ml

Oil

🍅

100 g

Sun dried tomatoes

🫘

220 g

Chickpeas

🌶️

2.3 g

Paprika

🌿

1 g

Dried Italian herbs

🍲

550 ml

Vegetable stock

🥛

100 ml

Vegan cream

🌿

8 g

Parsley

🍋

15 ml

Lemon juice

🧂

1.5 g

Salt

🍞

160 g

Bread

🍝

Pasta

  1. Peel
    • onion
    • garlic

    Peel and finely dice the onion and 3 garlic cloves.

  2. Chop
    • sun-dried tomatoes
    • fresh parsley

    Chop 100 g of sun-dried tomatoes and finely chop the fresh parsley.

  3. Heat
    • olive oil
    • onion

    Heat 1 tablespoon olive oil in a large pan over medium heat and sauté the diced onion for 3 minutes.

  4. Add
    • garlic

    Add the garlic and cook for 1 minute, stirring frequently.

  5. Stir
    • sun-dried tomatoes
    • paprika
    • dried Italian herbs

    Stir in the sun-dried tomatoes, 1 teaspoon paprika, and 1 teaspoon dried Italian herbs.

  6. Add
    • cooked chickpeas
    • vegetable stock

    Add 220 g cooked chickpeas and pour in 550 ml vegetable stock.

  7. Simmer

    Bring the mixture to a simmer and cook uncovered for 15 minutes.

  8. Stir
    • vegan cream

    Stir in 100 ml vegan cream and warm through for 1 minute.

  9. Season
    • lemon juice
    • salt
    • fresh parsley

    Season with 1 tablespoon lemon juice and 1/4 teaspoon salt, then stir in the parsley.

  10. Serve
    • bread
    • Chickpeas

    Serve the creamy chickpeas warm with bread.

Marry Me Chickpeas by @fitgreenmind

40 min

4 servings

🧅

150 g

Onion

🧄

9 g

Garlic

🫗

15 ml

Oil

🍅

100 g

Sun dried tomatoes

🫘

220 g

Chickpeas

🌶️

2.3 g

Paprika

🌿

1 g

Dried Italian herbs

🍲

550 ml

Vegetable stock

🥛

100 ml

Vegan cream

🌿

8 g

Parsley

🍋

15 ml

Lemon juice

🧂

1.5 g

Salt

🍞

160 g

Bread

🍝

Pasta

Preparation Steps

  1. Step 1/10

    Peel and finely dice the onion and 3 garlic cloves.

    🧅onion
    🧄garlic
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Chop 100 g of sun-dried tomatoes and finely chop the fresh parsley.

    🍅sun-dried tomatoes
    🌿fresh parsley
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Heat 1 tablespoon olive oil in a large pan over medium heat and sauté the diced onion for 3 minutes.

    🫒olive oil
    🧅onion
    🥄wooden spoon

  4. Step 4/10

    Add the garlic and cook for 1 minute, stirring frequently.

    🧄garlic
    🥄wooden spoon

  5. Step 5/10

    Stir in the sun-dried tomatoes, 1 teaspoon paprika, and 1 teaspoon dried Italian herbs.

    🍅sun-dried tomatoes
    🌶️paprika
    🌿dried Italian herbs
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/10

    Add 220 g cooked chickpeas and pour in 550 ml vegetable stock.

    🫘cooked chickpeas
    🍲vegetable stock
    🥫can opener
    🥛measuring jug

  7. Step 7/10

    Bring the mixture to a simmer and cook uncovered for 15 minutes.

    🥄wooden spoon

  8. Step 8/10

    Stir in 100 ml vegan cream and warm through for 1 minute.

    🥛vegan cream
    🥄wooden spoon
    🥛measuring jug

  9. Step 9/10

    Season with 1 tablespoon lemon juice and 1/4 teaspoon salt, then stir in the parsley.

    🍋lemon juice
    🧂salt
    🌿fresh parsley
    🥄wooden spoon
    🥄measuring spoons

  10. Step 10/10

    Serve the creamy chickpeas warm with bread.

    🍞bread

Composition

Ingredients

Types

Vegetables, Preserved Foods, Spices, Herbs and Spices, Broths and Stocks, Plant-Based Dairy Alternatives, Fruits, Seasonings, Grains

Ingredients

Onion, Garlic, Oil, Sun dried tomatoes, Chickpeas, Paprika, Dried Italian herbs, Vegetable stock, Vegan cream, Parsley, Lemon juice, Salt, Bread, Pasta

Notes

Oil (for sautéing), Sun dried tomatoes (half a jar, chopped), Chickpeas (cooked, from a can), Vegetable stock (500 to 600ml), Parsley (to finish), Lemon juice (to finish), Salt (to finish), Bread (to serve, or pasta), Pasta (to serve, or bread)

Allergens

Celery, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian, Plant-Based, Mediterranean

Calories

390 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 52g, Fat: 15g, Fiber: 12g, Sugar: 7g

Nutritional Information

Minerals

Iron: 4.2mg, Potassium: 720mg, Calcium: 90mg, Magnesium: 65mg, Sodium: 850mg

Vitamins

Vitamin C: 20mg, Vitamin A: 85µg, Vitamin K: 55µg, Folate: 145µg

Preparation

Time Information

Preparation

25 minutes

Cooking

15 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, can opener, measuring jug, measuring spoons

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Valentine's Day, Date Night, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

European, Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Saucy, Hearty

Flavors

Savory, Tangy, Herbaceous, Smoky, Umami, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 2 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator,Add a splash of vegetable stock when reheating if needed)