Dive into the delightful world of flavors with this Creamy Lemon Pepper Chickpeas recipe, inspired by Mediterranean influences and enhanced with a creamy cashew base. Perfect as a main dish or a hearty appetizer, these chickpeas are paired beautifully with crispy toasted sourdough, providing a comforting and wholesome meal experience.
🥥 1 cup raw cashews, for homemade milk
💧 2 cups water
🫒 2-3 tablespoons olive oil
🧈 2 tablespoons butter
🧅 1 large shallot, finely minced
🧄 3-4 cloves garlic, minced
🍋 Zest from 1 lemon
🫙 Freshly ground black pepper, approximately 1/2 teaspoon, Brand: Unspecified grinder, blue and white
🌾 1-2 tablespoons all-purpose flour
🥫 2 cans chickpeas, 15 oz each, rinsed and drained, or approximately 3-4 cups cooked
🧂 Salt to taste, Brand: Unspecified, from a wooden salt cellar
🍋 Juice from 1/2 - 1 lemon
🍁 1-2 teaspoons maple syrup
🧀 1/4 - 1/2 cup parmesan cheese, grated
🌿 1/4 cup fresh parsley, chopped
🍞 2 slices sourdough bread
1- Prepare Cashew Milk:
2- Sauté Aromatics:
3- Season and Thicken:
4- Combine and Simmer:
5- Finish the Chickpeas:
6- Toast Sourdough:
7- Serve:
Prep Time: Approximately 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3-4
Calories: 450
Protein: 18g
Fat: 26g
Carbohydrates: 40g
Equipment: Vitamix blender, large stainless steel skillet, cast iron skillet, wooden spatula, unspecified cutting board, chef's knife, lemon zester, pepper grinder, lemon juicer, serving bowl, serving spoon or ladle.
#vegan #creamy #mediterranean #comfortfood #chickpeas #homemade
Raquel Ravivo: https://www.youtube.com/@freshofftheraq