Marry Me Chickpeas

Creamy chickpeas simmered with garlic, savory sun-dried tomatoes, Parmesan, and wilted spinach make a satisfying meatless skillet dinner.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic
• 0.5 cup sun-dried tomatoes
• 2 15-ounce cans chickpeas
• 1 cup heavy cream
• 0.75 cup parmesan cheese
• 4 ounces baby spinach
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon red pepper flakes

Cooking instructions

1. Drain and rinse the chickpeas. Finely chop the garlic and sun-dried tomatoes. (about 5 min)
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and sun-dried tomatoes and sauté until the garlic is fragrant, about 1 minute. (about 1 min) — Medium heat
3. Stir in the chickpeas, heavy cream, salt, black pepper, and red pepper flakes. Bring to a gentle simmer, then cook for 8 minutes, stirring occasionally, until the sauce lightly thickens. (about 8 min) — Gentle simmer
4. Remove the skillet from the heat and stir in the Parmesan until smooth. Add the spinach and stir until wilted, about 1 to 2 minutes. Taste and adjust the seasoning before serving. (about 2 min)