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Maya

Creamy Lemon Pepper Chickpea Skillet: A Delightful Recipe!

A creamy and flavorful chickpea skillet dish with lemon and pepper, perfect for a quick and satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1 cup spinach chopped
  • 1/4 cup fresh parsley chopped
  • 1/2 teaspoon red pepper flakes optional
  • Cooked rice or quinoa for serving

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes, until translucent.
  2. Stir in minced garlic and cook for another minute until fragrant.
  3. Add the chickpeas, lemon zest, lemon juice, black pepper, and salt to the skillet. Stir well to combine and cook for 2-3 minutes.
  4. Pour in the vegetable broth and bring to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.
  5. Reduce heat to low and stir in the heavy cream. Cook for another 3-5 minutes until the sauce thickens slightly.
  6. Add the chopped spinach and parsley, stirring until the spinach wilts. If desired, sprinkle in red pepper flakes for some heat.
  7. Serve the creamy chickpea mixture over cooked rice or quinoa.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 10gCholesterol: 60mgSodium: 800mgFiber: 8gSugar: 3g

Notes

  • For added flavor, try incorporating a teaspoon of garlic powder or a splash of soy sauce for an umami boost.
  • You can also substitute the heavy cream with coconut milk for a dairy-free version.

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