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!
Hello Pepper!! That is to say, yes, it *was* peppery, but delicious! My husband is not a fan of heat at all, but even he admitted that the finish was peppery, but as he put it “not painful!” Haha!! I served it over boiled potatoes that I smashed on the plate. I need to try it with some grilled peasant bread because that just looks amazing. I will have to reduce the pepper….just a tad! Thank you Andrew and Larisha!
Thank you so much!! We’re so happy to hear that you both enjoyed the recipe. Love the idea of serving this over boiled/smashed potatoes too, that sounds absolutely delicious!!!
I forgot my other question. my daughter has gluten sensitivity. I don’t have gluten-free flour on hand but I have arrowroot powder and cornstarch. which one would be better to replace the flower?
Hi! Either will work, but you’ll want to only use 1/2 tbsp of either and then add a little more if necessary since they both absorb much faster!
delicious; I am eating it right now. With all the ingredients prepared and ready to go, this comes together so easy. The big, layered flavor is such a treat. I used Great Northern Beans, but otherwise followed your recipe to the letter.
I was confused by the video saying we’d need Nutritional Yeast at the start, but the written recipe didn’t mention it nor did you add any during your making of it.
Doesn’t matter, still so good and I will make this again and again and again!
Thank you!!!
Hey! Thank you so much for giving the recipe a try. We’re so happy to hear that you thought it was delicious! As for the nutritional yeast mentioned in the video, that was our mistake. Nutritional yeast was meant to be the substitute for the Vegan Parmesan if someone needed an alternative. We accidentally added it into the video and didn’t notice the mistake until after the video had gone up. Thank you so much for taking the time to share your experience with us!
I made this tonight and it was so delicious! Even my carnivore husband liked it! Fresh lemon and the spices plus the creamy texture were superb!!
This is awesome! We’re so happy to hear that you and your husband enjoyed the recipe so much. Thank you for taking the time to share your experience here with us!
Another amazing dinner! If I wasn’t full, I’d eat the whole pan! I added baby spinach and let it wilt – to have some veg with the dish. Along with crusty bread, it was amazing!
Love the idea of adding some spinach to this recipe! Thank you so much for giving it a try. We’re so happy to hear that you enjoyed it!
I’m sure the parmesan thickens the sauce. if I don’t use the parmesan should I cut down on the liquid used?
You don’t need to cut liquid
Another win! Our family loved this poured over some seared cauliflower and a slice of crusty bread on the side. Thanks for the quick weeknight dinner that did not skimp on flavor.
That’s awesome! We’re so happy to hear that the whole family enjoyed this one! Thank you for giving the recipe a try and sharing your experience here with us.