Ingredients
Flavor Base
- 2 Tbsp unsalted butter (28 g)
- 4 cloves garlic, minced
- ½ tsp salt
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
- ¼ tsp ground black pepper
Main Ingredients
- ½ cup sun-dried tomatoes, roughly chopped
- 1 cup vegetable broth (236 mL)
- 2 15-oz cans chickpeas, drained (about 850 g total)
Finishing Ingredients
- 1 cup heavy cream (can substitute half-and-half)
- ½ cup grated parmesan cheese
- 2 Tbsp chopped fresh basil
Instructions
- Prepare the Flavor Base: In a large sauté pan or pot, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic, salt, oregano, crushed red pepper flakes, and ground black pepper. Cook for about 2 minutes, stirring occasionally, until the garlic becomes fragrant but not browned.
- Add Fillings: Stir in ½ cup of roughly chopped sun-dried tomatoes, 1 cup of vegetable broth, and the drained chickpeas from two 15-oz cans. Continue cooking uncovered on medium heat for 5 minutes, allowing the flavors to meld and the broth to slightly reduce.
- Finish the Sauce: Remove the pan from heat and stir in 1 cup of heavy cream, ½ cup of grated parmesan cheese, and 2 tablespoons of chopped fresh basil. Mix well to create a creamy, flavorful sauce. Serve the dish warm, ideally alongside crusty bread for dipping.
Notes
- Storage: This dish can be refrigerated for up to 7 days. When reheating, warm it in the microwave in 30-second bursts until heated through.
- Substitution: Half-and-half can replace heavy cream for a lighter option.
- For a spicier kick, increase crushed red pepper flakes to taste.
- Best served immediately but can be delicious as leftovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan
- Diet: Vegetarian
