Creamy Tuscan Marry Me Chickpeas
Creamy Tuscan marry me chickpeas combine chickpeas, spinach and sun-dried tomatoes in a rich garlic parmesan cream sauce that's ready in 20 minutes.
Servings: 4
Equipment
- Skillet Large
Ingredients
- 1 Tablespoon olive oil
- ½ Cup sun-dried tomatoes drained and sliced
- 4 Cloves garlic finely chopped or minced
- 1 Teaspoon Italian seasoning
- 1 Cup chicken stock
- 1 Cup heavy cream
- 26 Ounces canned chickpeas drained and rinsed
- 2 Cups baby spinach leaves packed
- ¼ Cup parmesan cheese shredded
- salt and black pepper to taste
- ¼ Cup fresh parsley chopped, optional garnish
Instructions
- Heat the olive oil in a large skillet over a medium heat. Add the sun-dried tomatoes, garlic and Italian seasoning, and cook, stirring, for 1 minute or until fragrant.
- Add the chicken stock, heavy cream and chickpeas and bring to a simmer. Continue simmering for 5 minutes or until thickened.
- Add the baby spinach leaves and parmesan cheese to the chickpeas and cook, stirring occasionally, for 1 minute or until the spinach has wilted and the cheese has melted. Season to taste with salt and black pepper.
- Garnish with fresh parsley, if using, and serve.
Notes
Let the sauce simmer uncovered: Those few minutes of simmering are what allow the cream sauce to reduce and thicken, so don't rush this part.
Use freshly grated parmesan: It melts more smoothly into the warm cream than pre-shredded cheese and helps thicken the sauce.
Rinse the chickpeas well: Drain and rinse canned chickpeas before adding them so you're not adding the liquid from the can to the cream sauce.
Add the spinach near the end: It only needs about a minute to wilt, so there's no reason to cook it along with the chickpeas.
Keep some rice or bread nearby: This is one where I don't want to leave any sauce in the pan. Rice, pasta, mashed potatoes or crusty bread all give that creamy sun-dried tomato sauce somewhere to go.
Use freshly grated parmesan: It melts more smoothly into the warm cream than pre-shredded cheese and helps thicken the sauce.
Rinse the chickpeas well: Drain and rinse canned chickpeas before adding them so you're not adding the liquid from the can to the cream sauce.
Add the spinach near the end: It only needs about a minute to wilt, so there's no reason to cook it along with the chickpeas.
Keep some rice or bread nearby: This is one where I don't want to leave any sauce in the pan. Rice, pasta, mashed potatoes or crusty bread all give that creamy sun-dried tomato sauce somewhere to go.
Nutrition
Calories: 481kcal | Carbohydrates: 34g | Protein: 16g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 73mg | Sodium: 765mg | Potassium: 729mg | Fiber: 10g | Sugar: 3g | Vitamin A: 2861IU | Vitamin C: 25mg | Calcium: 220mg | Iron: 4mg
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