Braised chickpeas in a creamy pesto sauce is a comforting and flavorful dish featuring tender chickpeas in a rich, herb-infused cream sauce. It’s a quick and satisfying meal perfect for any occasion.
Total Time:30 minutes
Yield:4 servings
Ingredients
2 cans chickpeas, rinsed and drained
2 tablespoons olive oil
3 cloves garlic, minced
1 shallot or 1/2 onion, finely chopped
1 cup vegetable broth
1/2 cup heavy cream or coconut cream
1/3 cup basil pesto
2 cups spinach or kale (optional)
1 tablespoon lemon juice
Salt and pepper to taste
1/4 cup grated parmesan cheese (optional)
Instructions
Heat olive oil in a large skillet over medium heat. Add garlic and shallot, sautéing until soft and fragrant.
Add chickpeas and stir to coat in the oil and aromatics.
Pour in vegetable broth and simmer for 5–7 minutes to allow flavors to develop.
Stir in cream and pesto until the sauce is smooth and creamy.
Add spinach or kale if using and cook until wilted.
Finish with lemon juice and season with salt and pepper.
Sprinkle with parmesan cheese if desired and serve warm.
Notes
Use coconut cream and dairy-free pesto for a vegan version.
Add grilled chicken, shrimp, or tofu for extra protein.
Include mushrooms or sun-dried tomatoes for added depth.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently with a splash of broth or cream to loosen the sauce.
