Canned chick peas (garbanzo beans) and flavors you would never expect that melt in your mouth!
Cook time: 15 mins
Prep time: 15 mins
Ingredients
Canned Chick Peas (Garbanzo beans): 2 15.5oz
Olive Oil: 1 tbs
shallots (minced): 4
garlic (minced) or jarred garlic : 4 cloves
lemon: 1 medium
heavy cream or coconut cream: 1 cup
broth (any) : 1 .50 cups
crushed red pepper (or more if you like): 1 tbs
Salt: to taste
chopped curly parsley: 1/2 cups
Nutritional Yeast OR Grated Parmesan (or both) : 2 tbs
Instructions
Step 1: Drain the cans of chick peas, leave in a colindar in the sink.
Step 2: Mince the shallots and garlic, you can use half a yellow onion just dice it small.
Step 3: In a large skillet or stainless steel pan heat the oil up on medium just a minute or two you dont want to brown anything
Step 4: Add the minced shallot (or onion) and garlic)
Step 5: Stir gently so it does not stick and gets aromatic
Step 6: Add chick peas that are drained and stir around again
Step 7: Reduce heat to low-medium
Step 8: Add the red pepper flakes and stir to coat
Step 9: after about a minute stir in the broth and cream of choice
Step 10: Raise temperature up to medium again to get a little simmer going as you stir. If it boils thats ok just turn heat off for a bit until it stops bubbling so much
Step 11: Stirring occasionally add the yeast if using and or parmesan cheese
Step 12: Reduce heat now to a low setting
Step 13: Take the whole lemon and zest it into the pan
Step 14: Once zested cut in half and juice the lemon into the pan and stir
Step 15: Allow this to cook down for a minute or two it will thicken up from the yeast and or cheese
Step 16: If sauce it too thick add a little more broth or cream or even water.
Step 17: The chick peas may absorb some liquid too
Step 18: After 5 mins of low simmer remove from heat
Step 19: Add in chopped parsley and or more parmesan to garnish
Step 20: Enjoy as a creamy side dish, a stew or even dip your favorite toast in!
