Lately I've been trying to branch out into cooking different cuisines, and I stumbled upon a channel called Spain on a Fork. Every recipe I've tried from him has been awesome, so I'm sharing a quick one that I'm definitely going to put into my weekly bean rotation: creamy garlic chickpeas.
Serves 2-4
You'll need:
- 2 cans (15.5 oz each) chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil
- 1 cup milk of choice - I used oat milk, just happened to be what was on hand
- 1 cup broth of choice - I used Better than Bouillon Seasoned Vegetable
- 1 small white onion, diced
- 6 cloves garlic - I used 3 tsp pre-minced garlic
- 2 tbsp all purpose flour
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 2 tsp lemon juice
- salt + pepper to taste
Instructions:
- Over a medium heat in a large skillet add olive oil, onion, and garlic, cook until just softened
- Sprinkle the flour and mix well, stir constantly and cook for about 2 minutes
- Lower the heat and add the smoked paprika and cumin, stir well to combine
- Add the milk and vegetable broth, stir gently to combine and bring to a simmer
- Add the chickpeas and simmer for 5 minutes
- Add the lemon juice and taste for seasoning with salt and pepper
- Serve with white rice, and top with some dried parsley
Add this to your meatless arsenal as a delicious side dish by itself, with some rice as a meal, or even with some toasted bread as a nice appetizer. This recipe served the giant bowl above for me, a smaller bowl for my wife, and a similar size bowl for my 5 year old. Half a mini baguette toasted with some olive oil brought it over the top for us, and we had a nice appetizer portion leftover!