Marry Me Chickpeas
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (39)

Marry Me Chickpeas

NUTRITION · PER SERVING30M COOK
CAL 34%·PRO 37%
CARBS 53G31% OF CAL
13G FIBER19G SUGAR21G OTHER
FAT 48G64% OF CAL
34G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy chickpeas in a rich, garlicky sauce with sun-dried tomatoes and fresh basil. A quick, satisfying vegetarian dinner.

mainamericanbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 10 raw cashews (soaked in hot water for 15 minutes, or raw sunflower seeds if allergic to cashews)
  • ½ cup vegetable broth (120 ml)
  • ½ cup sun-dried tomatoes, finely chopped plus 2 whole tomatoes for the sauce (70 g )
  • 1 tablespoon nutritional yeast
  • 1 tablespoon olive oil (or vegan butter for more flavour)
  • 1 small onion (finely diced)
  • 3 cloves garlic (minced)
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt (to taste)
  • ¼ teaspoon ground black pepper
  • 2 (14-ounce) cans chickpeas, drained and rinsed (425 grams )
  • 1 (14-ounce) can coconut cream or full fat coconut milk (425 grams )
  • ⅓ cup vegan parmesan cheese (homemade or storebought (I use Violife for storebought))
  • ¼ cup fresh basil (chopped)
PREP
15M
SODIUM
473MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.