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Braised Chickpeas in a Creamy Pesto Sauce

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Braised chickpeas simmered in a creamy, herbaceous pesto sauce create a comforting and flavorful dish that’s both simple and satisfying. Perfect for a quick weeknight meal or a cozy dinner.

Ingredients

  • 2 cans chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 shallot or 1/2 onion, finely chopped
  • 1 cup vegetable broth
  • 1/2 cup heavy cream or coconut cream
  • 1/3 cup basil pesto
  • 2 cups spinach or kale (optional)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1/4 cup grated parmesan cheese (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add garlic and shallot, sautéing until soft and fragrant.
  2. Add the chickpeas and stir to coat them in the oil and aromatics.
  3. Pour in the vegetable broth and let simmer for 5–7 minutes so the chickpeas absorb flavor.
  4. Stir in the cream and pesto, mixing until the sauce is smooth and creamy.
  5. Add spinach or kale if using, and cook until wilted.
  6. Finish with lemon juice and season with salt and pepper to taste.
  7. Sprinkle with parmesan cheese if desired and serve warm.

Notes

  • For a vegan version, use coconut cream and dairy-free pesto.
  • Add grilled chicken, shrimp, or tofu for extra protein.
  • Include mushrooms, zucchini, or sun-dried tomatoes for more depth.
  • Use half-and-half for a lighter sauce.
  • Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of broth or cream.

Nutrition

Find it online: https://thefamilycooking.com/braised-chickpeas-in-a-creamy-pesto-sauce/