Description
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
2 cloves garlic, minced
½ tsp red pepper flakes (optional)
1 cup vegetable broth
½ cup ricotta cheese
Zest of 1 lemon
Juice of ½ lemon
½ tsp dried oregano
½ tsp dried thyme
Salt and black pepper to taste
¼ cup grated parmesan cheese
¼ cup fresh parsley, chopped
Directions:
Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
Stir in the chickpeas and cook for 2-3 minutes until slightly golden.
Pour in the vegetable broth, then add oregano, thyme, salt, and black pepper. Simmer for 5 minutes.
Reduce heat to low and stir in ricotta cheese, lemon zest, and lemon juice, mixing until creamy.
Sprinkle with grated parmesan and cook for another minute until the sauce thickens slightly.
Remove from heat, garnish with fresh parsley, and serve warm.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 250 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect creamy lemon chickpeas every time.
- Prepare Your Ingredients: Before heating your skillet, ensure all ingredients are prepped. Drain and rinse the chickpeas thoroughly. Mince the garlic, zest and juice the lemon, and chop the fresh parsley. This mise en place is crucial for a smooth cooking process.
- Sauté the Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for just 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- Toast the Chickpeas: Add the rinsed chickpeas to the skillet. Cook, stirring occasionally, for 2-3 minutes. This step helps dry them out slightly and develop a deeper, nuttier flavor.
- Simmer for Flavor: Pour in 1 cup of vegetable broth and add the dried oregano, thyme, salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes, allowing the chickpeas to absorb the broth and herbs.
- Create the Creamy Sauce: Reduce the heat to low. Stir in the ricotta cheese, lemon zest, and lemon juice. Mix vigorously until the ricotta is fully incorporated and creates a creamy, cohesive sauce.
- Finish and Garnish: Sprinkle the grated parmesan cheese over the top and cook for one final minute until the sauce thickens slightly. Remove from heat, garnish with fresh parsley, and serve immediately.
Serving Suggestions
This versatile dish can be the star of your meal or a satisfying side. For a complete dinner, serve it over a bed of steamed quinoa, couscous, or crusty whole-grain bread to soak up the delicious sauce. It also pairs beautifully with a simple arugula salad dressed with lemon vinaigrette. For added protein, top with a grilled chicken breast or flaked salmon.
How-to Summary
This 20-minute meal involves sautéing garlic and chickpeas, simmering them in broth with herbs, then creating a creamy sauce with ricotta, lemon, and parmesan cheese. It’s a quick, protein-rich vegetarian dish perfect for a busy weeknight.
Frequently Asked Questions
Can I use canned chickpeas without rinsing them?
No, it’s essential to rinse canned chickpeas to remove the excess sodium and the starchy liquid they are packed in, which can affect the sauce’s texture and flavor.
What can I use instead of ricotta cheese?
For a similar creamy texture, you can substitute full-fat coconut milk, cashew cream, or a soft goat cheese. Each will impart a slightly different flavor profile.
How can I make this dish vegan?
To make it vegan, replace the ricotta with a vegan alternative like blended silken tofu or vegan cream cheese, and use a plant-based parmesan or nutritional yeast.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of vegetable broth or water to loosen the sauce.
Can I add other vegetables?
Absolutely. Spinach, kale, or sun-dried tomatoes are excellent additions. Add leafy greens in the last minute of cooking, or stir in sun-dried tomatoes with the broth.
Common Mistakes to Avoid
- Burning the Garlic: Sauté the garlic for only 30 seconds. Burnt garlic will make the entire dish taste bitter.
- Skipping the Chickpea Toast: Don’t rush the step of cooking the chickpeas before adding liquid. This quick toast enhances their flavor.
- Adding Ricotta on High Heat: Always reduce the heat to low before stirring in the ricotta to prevent it from curdling or separating.
- Using Pre-Grated Parmesan: For the best flavor and melt, grate your own parmesan cheese. Pre-grated varieties often contain anti-caking agents.
Conclusion
This creamy lemon chickpea recipe is a testament to how simple ingredients can create a restaurant-quality meal in just 20 minutes. It’s a reliably delicious, nutritious, and flexible dish that fits perfectly into a busy lifestyle. By following the step-by-step guide and avoiding common pitfalls, you’ll master a flavorful, satisfying vegetarian dinner that is sure to become a regular in your recipe rotation.