Creamy Tuscan Chickpeas

A quick and delicious creamy Tuscan chickpea recipe packed with sun-dried tomatoes, parmesan and fresh basil – perfect for an easy weeknight dinner.

Serves 4

Ingredients

• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• ½ tsp salt
• ½ tsp oregano
• ½ tsp red chilli flakes
• ¼ tsp ground black pepper
• ½ cup sun-dried tomatoes, roughly chopped
• 2 cups vegetable broth
• 2 cans chickpeas, drained
• 1 cup light cooking cream
• ½ cup grated parmesan
• 2 tbsp chopped fresh basil

Method

1. Flavour base: Heat the butter, garlic, salt, oregano, red chilli flakes and black pepper in a large saucepan or pot over medium heat. Cook for about 2 minutes, until the garlic is fragrant.
2. Add the fillings: Stir in the sun-dried tomatoes, vegetable broth and drained chickpeas.
3. Simmer: Continue cooking over medium heat, uncovered, for 5 minutes. Cover and simmer over low heat for a further 15 minutes, stirring occasionally.
4. Finish: Remove from the heat. Stir in the light cooking cream, grated parmesan and fresh basil.
5. Serve: Serve with rice and steamed vegetables.