Description
This creamy lemon pepper chickpea skillet is a quick and flavorful Mediterranean-inspired dinner perfect for busy weeknights. It combines tender chickpeas in a luscious, zesty lemon cream sauce with aromatic garlic and herbs, all made in one pan in just 20 minutes. This dish is delicious, satisfying, and suitable for a variety of dietary needs including diabetic, gluten free, halal, and vegetarian diets.
Ingredients
Flavor Base
- 2 Tbsp unsalted butter (28 g)
- 2 cloves garlic, minced
- 2 tsp lemon pepper seasoning
- ½ tsp salt
- ½ tsp mustard powder
Thickening and Liquid
- 2 Tbsp all-purpose flour
- 1 cup vegetable broth (236 mL)
Main Ingredients
- 2 (15-oz) cans chickpeas, drained (425 g cans)
- 1 cup heavy cream (236 mL)
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped Italian parsley
To Serve
- Lemon slices
- Coarsely ground black pepper
Instructions
- Flavor Base: Melt 2 tablespoons of unsalted butter in a large saucepan over medium heat. Add the minced garlic, lemon pepper seasoning, salt, and mustard powder. Cook for 1 to 2 minutes until the garlic is fragrant, ensuring the spices bloom to develop the base flavor.
- Simmer: Stir in 2 tablespoons of all-purpose flour to combine with the butter and spices, creating a roux. Slowly drizzle in 1 cup of vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until the sauce thickens. Add the drained chickpeas, cover the pan, and let everything simmer together for about 5 minutes to allow the flavors to meld.
- Finish: Remove the pan from heat and stir in 1 cup of heavy cream, freshly grated Parmesan cheese, and chopped Italian parsley. The sauce will thicken more as it cools. Serve garnished with lemon slices and coarsely ground black pepper for added zest and brightness.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened too much.
- Freezing is not recommended because the cream-based sauce may separate and lose its texture upon thawing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mediterranean
