Saucy dishes are life in our home and if your home is as well, then you are absolutely going to love this dish!
It truly begs to be scooped up with some crunchy bread. You know those types of sauces!
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Why You’ll Love This Recipe
- Easy to Find Ingredients – This recipe is mostly ingredients that people keep on hand all the time or can be swapped for what you do have making it amazing to make all the time
- Good Year Round – It’s one of those dishes that’s worth the effort to make a few times a year!
- Bold Flavors with Simple Work– You love those dishes were you get so much impact from the ingredients carrying the work rather than you have to put in a ton of effort to get the flavor.
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Ingredients and Substitutions
Gather your ingredients!
Chickpeas
We’re using canned chickpeas that we rinse and drain. You can also use dried chickpeas that you cook prior to starting this recipe.
Substitute: White beans like butter beans, cannellini, or great northern will work great here as well.
Aromatics
Onions and garlic are pulling their weight in helping build base flavor that is absolutely crucial for meals like this.
Dried Spices
We’re using black pepper, salt, onion powder, garlic powder, and red pepper flakes to layer flavor into our meal.
Lemons
You’ll want fresh lemons for this recipe since we’re using the zest and juice from them. The zest is added into the spice blend as well as ending of the dish for the ultimate brightness to this dish.
Stretch the Meal
This dish only has chickpeas in a creamy sauce and is wonderful since it allows for so much sauce, but if you would prefer to stretch this out, you could add some cubed potatoes, bite-sized pieces of asparagus, mushrooms, broccoli, or a leafy green like kale or spinach. Keep in mind cooking time and liquids when adding these.
See my recipe card below for a complete list of the ingredients with measurements.
Other One Pot Dishes to Try:
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One Pot Creamy Lemon Pepper and Garlic Chickpeas
Ingredients
Base
- 2 tablespoons olive oil
- 2 tablespoons plant-based butter
- 1 large yellow onion, finely diced (225g)
Seasonings
- 6 cloves garlic, finely minced (30g)
- 1 ½ teaspoons coarse cracked black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon red pepper flakes, optional
- zest of 1 lemon
- 1-2 tablespoon
all-purpose flour
(or gluten-free 1:1 flour blend)
Creamy Sauce
- 1 ½ cups unsweetened non-dairy milk (360mL)
- ½ cup full-fat coconut milk (120mL)
- ½ cup low-sodium vegetable broth (more if need to thin) (120mL)
- ½ cup plant-based parmesan (120g)
- 1 tablespoon miso paste
- Zest of 1 lemon
- 2-3 tablespoons fresh lemon juice
Chickpeas
- 30 ounces canned chickpeas, drained and rinsed (400g)
Finish
- Fresh parsley, chopped
- Extra vegan parmesan
- Thin lemon slices
- More black pepper
- Drizzle olive oil
Instructions
Build the flavor base
- Heat a large skillet over medium heat. Add 2 tablespoon olive oil and 2 tablespoon plant-based butter. Once melted, add the diced onion and cook for 5-7 minutes until translucent.
Add the lemon pepper flavor
- Stir in: 6 cloves mined garlic, 1 ½ teaspoon cracked black pepper, 1 teaspoon salt, ½ teaspoon each onion powder and garlic powder, ⅛ teaspoon red pepper flakes, and the zest of 1 whole lemon. Cook for 30 seconds or until fragrant. Add 1-2 tablespoon all purpose flour and stir together. Cook for 1 minute.
Make it creamy
- Slowly pour in the 1 ½ cups non-dairy milk while whisking continuously. Add in ½ cup each coconut milk and vegetable stock. Stir together. Add in ½ cup grated parmesan and 1 tablespoon white miso. Simmer gently for 3–5 minutes until slightly thickened.
Add chickpeas
- Fold in 30 ounces chickpeas and simmer another 5–7 minutes until everything thickens into a glossy creamy consistency. Add in the zest and juice of 1 lemon.
- Tip: Taste here. It should feel: creamy first, then bright, then peppery at the end. Adjust to taste. Add salt if desired. If you need the sauce to be thicker, lightly mash about ¼ cup of the chickpeas into the sauce.
- Optional pairings include: with toasted bread, rice, quinoa, or another grain, over baked potatoes and more!
Notes
Video
Nutrition
Recipe FAQs:
For the coconut milk – use a safe for your non-dairy milk preferably a creamier one (for example, extra creamy oat milk). Depending on your allergens, you can do cashew cream or silken tofu instead as well. For the flour – use a gluten free 1:1 blend instead or chickpea flour.
For the miso paste – you can swap with nutritional yeast or 1 tablespoon of no soy soy sauce with a pinch of sugar.
We don’t recommend freezing this dish.
Yes, this dish is good for 3-5 days after it’s made. Store in a tightly sealed container in the fridge when not using.
We typically pair this with a small salad, some type of grain like rice or quinoa, and some crunchy bread on the side! You could also serve this over baked potatoes!
Rate and Review
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