Creamy Lemon Pepper Chickpeas

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Dive into the delightful world of flavors with this Creamy Lemon Pepper Chickpeas recipe, inspired by Mediterranean influences and enhanced with a creamy cashew base. Perfect as a main dish or a hearty appetizer, these chickpeas are paired beautifully with crispy toasted sourdough, providing a comforting and wholesome meal experience.

Ingredients

🥥 1 cup raw cashews, for homemade milk
💧 2 cups water
🫒 2-3 tablespoons olive oil
🧈 2 tablespoons butter
🧅 1 large shallot, finely minced
🧄 3-4 cloves garlic, minced
🍋 Zest from 1 lemon
🫙 Freshly ground black pepper, approximately 1/2 teaspoon, Brand: Unspecified grinder, blue and white
🌾 1-2 tablespoons all-purpose flour
🥫 2 cans chickpeas, 15 oz each, rinsed and drained, or approximately 3-4 cups cooked
🧂 Salt to taste, Brand: Unspecified, from a wooden salt cellar
🍋 Juice from 1/2 - 1 lemon
🍁 1-2 teaspoons maple syrup
🧀 1/4 - 1/2 cup parmesan cheese, grated
🌿 1/4 cup fresh parsley, chopped
🍞 2 slices sourdough bread

Instructions

1- Prepare Cashew Milk:

In a Vitamix blender or any high-speed blender, combine 1 cup raw cashews with 2 cups water.
Blend until creamy and smooth, resulting in a thick cashew milk.

2- Sauté Aromatics:

In a large stainless steel skillet, heat 1-2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
Add the minced shallot, garlic, and lemon zest, sautéing until the shallots turn translucent.

3- Season and Thicken:

Sprinkle freshly ground black pepper into the skillet.
Add 1-2 tablespoons of all-purpose flour, stirring continuously for about 2 minutes until the raw flour taste is cooked out and a roux is formed.

4- Combine and Simmer:

Stir in the rinsed and drained chickpeas and pour in the prepared cashew milk.
Season with salt to taste. Mix thoroughly, bringing the mixture to a gentle simmer. Allow it to thicken over low heat.

5- Finish the Chickpeas:

Once the sauce has thickened, incorporate fresh lemon juice, a bit of maple syrup, and grated parmesan cheese.
Mix until the cheese melts and everything is well combined and heated through.

6- Toast Sourdough:

In a separate pan, preferably a cast iron skillet, toast the sourdough slices using a drizzle of olive oil until both sides are golden and crispy.

7- Serve:

Transfer the creamy lemon pepper chickpeas to a white ceramic serving bowl.
Garnish with chopped fresh parsley and a drizzle of olive oil. Serve with the toasted sourdough for dipping.

Prep Time: Approximately 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3-4
Calories: 450
Protein: 18g
Fat: 26g
Carbohydrates: 40g
Equipment: Vitamix blender, large stainless steel skillet, cast iron skillet, wooden spatula, unspecified cutting board, chef's knife, lemon zester, pepper grinder, lemon juicer, serving bowl, serving spoon or ladle.