Description
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup heavy cream (or coconut milk for dairy-free)
1/4 cup grated Parmesan cheese (optional)
Salt and black pepper, to taste
1 tablespoon lemon juice
Directions
Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in the sun-dried tomatoes, oregano, and basil. Cook for another 2 minutes.
Add chickpeas and stir to coat with the seasonings. Cook for 3–4 minutes.
Pour in the heavy cream and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.
Stir in the spinach and Parmesan cheese (if using), allowing the spinach to wilt. Season with salt, black pepper, and lemon juice.
Serve warm with crusty bread, over rice, or on its own.
Prep Time: 5 minutes, Cooking Time: 15 minutes, Total Time: 20 minutes, Kcal: 380 per serving, Servings: 4
