Description
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
2 cloves garlic, minced
½ tsp red pepper flakes (optional)
1 cup vegetable broth
½ cup ricotta cheese
Zest of 1 lemon
Juice of ½ lemon
½ tsp dried oregano
½ tsp dried thyme
Salt and black pepper to taste
¼ cup grated parmesan cheese
¼ cup fresh parsley, chopped
Directions:
Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
Stir in the chickpeas and cook for 2-3 minutes until slightly golden.
Pour in the vegetable broth, then add oregano, thyme, salt, and black pepper. Simmer for 5 minutes.
Reduce heat to low and stir in ricotta cheese, lemon zest, and lemon juice, mixing until creamy.
Sprinkle with grated parmesan and cook for another minute until the sauce thickens slightly.
Remove from heat, garnish with fresh parsley, and serve warm.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 250 per serving Servings: 2 servings
