Nutrient-Dense Creamy Lemon Chickpeas Recipe Is High-Fiber, High-Protein (35 Minutes) by Jan Mostrom
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I’m always trying to find new vegetarian recipes to make for my family. This creamy lemon chickpeas recipe with fresh herbs is such a great addition to my vegetarian recipe rotation. Chickpeas are inexpensive and full of fiber and protein (check out the health benefits of fiber and the health benefits of protein), so they make a wonderful nutrient-dense, budget-friendly, delicious lunch or dinner.
The lemon juice and zest add such a nice freshness to the cream sauce. This wholesome, healthy superfood recipe is so versatile, too. I even tried these creamy chickpeas on avocado toast for breakfast. Absolutely delicious!
These quick, easy, gluten-free chickpeas take a little bit of cooking to create the thickness in the sauce, but the result is a lovely, creamy vegetarian recipe that works great as a main dinner or side dish with dinner.
Here is your shopping list for this high-fiber and high-protein recipe: canned chickpeas, olive oil, shallots, fresh garlic, miso paste, crushed red pepper flakes, heavy cream, broth (chicken or vegetable), Parmesan cheese and a lemon for juicing and zesting.
Cooking Tips: You can used dried chickpeas. I made mine in the Instant Pot™. Make this recipe vegan by using nutritional yeast instead of Parmesan cheese and vegetable broth.
Serve up bowls of these creamy chickpeas as a light vegetarian lunch or dinner, or as a side dish with your favorite protein.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 4 shallots, finely chopped
- 6 garlic cloves, minced
- 2 teaspoons miso paste
- 1 tablespoon crushed red pepper flakes, or more to taste
- 30 ounces (2 cans) chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
- 1 cup heavy cream
- 1 cup chicken broth or vegetable broth
- 1/3 cup grated Parmesan (or 2 tablespoons nutritional yeast)
- 1 lemon, zested and juiced, plus more for serving
- chopped fresh herbs
Here's how to make it:
- Place the olive oil in a dutch oven or large skillet on the stove on medium heat. Add the shallots and garlic cloves and stir for about 2 to 3 minutes, or until the shallots are soft.
- Add miso and crushed red pepper flakes. Stir for 1 to 2 minutes.
- Add the chickpeas, cream, Parmesan or nutritional yeast, and broth. Stir until mixture begins to boil. Reduce heat to low and simmer for 10 to 20 minutes, or until the cream has thickened. If needed, add a bit more broth to get to desired consistency. (You can use half and half instead of cream to reduce the fat and calories. It takes a bit longer to thicken so, add 5 to 10 minutes to your simmer time.)
- Once the sauce is at the desired thickness, add the lemon zest and juice, freshly ground pepper and a good pinch of salt. Taste to see if you need more lemon juice, salt or pepper.
- Divide the chickpeas into bowls and top with chopped herbs and a sprinkle of red pepper flakes, if desired. Enjoy!
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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