Lemon Pepper Chickpeas
by: claire cary
These one pan lemon pepper chickpeas are the perfect 30 minute dinner recipe that your whole family will love. They're vegetarian but completely vegan friendly. Creamy, savory with just the right amount of zest.
Ingredients
- 2 tablespoons butter dairy or non-dairy
- 1 tablespoon minced garlic
- 1 tablespoon tapioca starch
- 1 tablespoon lemon zest
- 2 teaspoons lemon pepper seasoning
- ¾ cup veggie broth
- ½ cup cashew cream see notes
- ½ cup parmesan cheese or dairy free parm
- 2 15 ounces cans chickpeas drained and rinsed
- fresh parsley to garnish
Instructions
- Melt the butter in a medium skillet over medium heat. Once melted, add the garlic and saute for about 1-2 minutes or until lightly golden brown.
- Whisk in the tapioca starch until yo get a roux. Mix in the lemon zest, lemon pepper seasoning, veggie broth and cashew cream. Whisk together well.
- Mix in the parmesan until melted. Add in the chickpeas and bring the mixture to a low boil. Reduce the heat to low and simmer for about 10 minutes to let the flavors blend and the mixture thicken.
- Garnish with fresh parsley and serve with your favorite bread, on top of rice or just as is! Enjoy!
Notes
I used cashew cream but real butter and real parmesan, but you can use heavy cream if you don't need this to be dairy free. If you want the whole thing vegan, just use the cashew cream, vegan butter (or olive oil) and a vegan parmesan cheese.
Serving: 1cup / Calories: 376kcal / Carbohydrates: 34g / Protein: 18g / Fat: 16g / Saturated Fat: 4g / Polyunsaturated Fat: 3g / Monounsaturated Fat: 8g / Cholesterol: 9mg / Sodium: 445mg / Potassium: 138mg / Fiber: 11g / Sugar: 2g / Vitamin A: 448IU / Vitamin C: 2mg / Calcium: 163mg / Iron: 1mg
