Italian-style chickpeas
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Italian-style chickpeas
Serve this up with gluten-free pasta or a simple side salad if you want to keep it light. To make it vegetarian, switch the Parmigiano Reggiano for a vegetarian Italian hard cheese instead
Serves: 2
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
637Kcal
Fat
44gr
Saturates
5gr
Carbs
36gr
Sugars
3gr
Fibre
5gr
Protein
18gr
Salt
1.6gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 x 570g jar Bold Bean Co Queen Chickpeas
- 80g sundried tomatoes, chopped plus 2 tbsp of the oil
- 1 small onion, finely sliced
- ½ tbsp tomato purée
- 1 garlic clove, finely crushed
- 1 tsp Italian-style herb blend
- small handful of basil, leaves separated and stalks finely chopped
- 80ml double cream
- 20g Parmigiano Reggiano*, grated
- crusty bread, to serve (optional)
Step by step
- Drain the chickpeas, reserving the liquid and setting it aside. In a large sauté pan, heat the sundried tomato oil. Add the onion and cook over a medium-low heat for 6-8 minutes until softened and lightly golden. Add the tomato purée, garlic, dried herbs and chopped basil stalks and cook for a further minute. Stir in the sundried tomatoes and chickpeas.
- Top up the reserved chickpea liquid with water until it makes 200ml and add to the pan. Bring to the boil, then reduce the heat and simmer for 5 minutes or until the chickpeas are completely heated through.
-
Remove the pan from the heat and stir in the cream and most of the cheese until it’s melted, seasoning to taste. Tear the basil leaves over the chickpeas and sprinkle over the remaining cheese and some black pepper. Serve with crusty bread, if using.
*Use vegetarian cheese, if required.
