Description
A silky sauce of sun-dried tomatoes, smoked paprika, and cumin envelops tender chickpeas. Each bite marries creamy richness, a touch of heat, and bright parsley over fluffy rice for a satisfying, flavor-packed meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1 can (15 ounces) chickpeas drained and rinsed
- 1/2 cup vegetable broth
- 1/3 cup heavy cream
- 1/4 cup sun-dried tomatoes chopped
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 cups cooked rice
Instructions
- Heat olive oil in a skillet over medium heat and add the diced onion. Sauté until translucent, about 5 minutes.
- Add minced garlic, smoked paprika, ground cumin, and red pepper flakes. Stir for 1 minute until fragrant.
- Stir in the chickpeas and cook for 2 to 3 minutes, coating them in the spices.
- Pour in the vegetable broth, heavy cream, chopped sun-dried tomatoes, and dried oregano. Bring to a gentle simmer.
- Season with salt and black pepper and let the sauce thicken for 5 to 7 minutes, stirring occasionally.
- Remove the skillet from heat and stir in the chopped fresh parsley.
- Serve the creamy chickpeas over the cooked rice.
Notes
- Use coconut cream instead of heavy cream for a dairy-free option
- Add a squeeze of lemon juice for brightness
- Adjust red pepper flakes to control the heat level
- Store leftovers in an airtight container in the refrigerator for up to 3 days