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Ingredients
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1 tablespoon grapeseed oil or olive oil, or more as needed
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2 cloves garlic, chopped
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1 shallot, chopped
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1 teaspoon smoked paprika, or more to taste
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1 teaspoon dried oregano
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1/4 teaspoon salt
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1/4 teaspoon red pepper flakes
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2 tablespoons tomato paste
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1/3 cup chopped sun-dried tomatoes in oil
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2 (15 ounce) cans chickpeas
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2 tablespoons lemon juice
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1 cup vegetable broth
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1 cup coconut milk
Directions
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Heat oil in a cast iron skillet over medium heat. Add shallots and garlic. Cook until fragrant, 1 to 2 minutes.
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Add paprika, oregano, salt, and pepper flakes, and cook and stir to toast spices, about 1 minute. Add tomato paste, sundried tomatoes, and chickpeas, and stir well to fully coat chickpeas.
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Add vegetable broth and lemon juice, cover, and simmer for 10 minutes. Add a little more broth if mixture seems too thick. Add coconut milk, stir well, and remove from heat.
Nutrition Facts (per serving)
541 | Calories |
22g | Fat |
69g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 541 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 12g | 59% |
Cholesterol 0mg | 0% |
Sodium 355mg | 15% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 18g | 65% |
Total Sugars 13g | |
Protein 22g | 43% |
Vitamin C 18mg | 20% |
Calcium 142mg | 11% |
Iron 9mg | 50% |
Potassium 1084mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.