Empty My Fridge
Creamy Marry Me Chickpeas
Ingredientes
- Extra virgin olive oil3 colheres de sopa
- Onion1
- Garlic5 dentes
- Flour1 colher de sopa
- Orégano · dried1 colher de chá
- Thyme · dried½ colher de chá
- Paprika · smoked½ colher de chá
- Chili flake · crushed flakes¼ colher de chá
- Milk1 xícara
- Vegetable broth¾ xícara
- Chickpeas2 latas
- Sun dried tomato½ xícara
- Queijo manchego · grated2 colheres de sopa
- Basil · chopped¼ xícara
- Lemon2 colheres de chá
- Salt
- Black pepper
Modo de preparo
- Heat a large frying pan over medium heat and add the olive oil.
- After a couple of minutes, add the chopped onion and garlic and stir constantly. Once the onion is translucent (3 to 4 minutes), add the flour and stir for 2 minutes.
- Add the oregano, thyme, smoked paprika and red pepper flakes and mix quickly. Then add the milk and broth, stirring gently and constantly.
- When the sauce is slightly creamy (about 5 minutes), add the drained and rinsed chickpeas and the chopped sun-dried tomatoes. Season with salt and pepper and mix.
- Lower the heat to low-medium and simmer for 10 minutes, stirring gently every 2 minutes so the sauce does not form a film on top.
- Turn off the heat and stir in the grated Manchego, chopped basil and lemon juice.
- Serve straight from the pan or spoon into shallow bowls.
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