Kichererbsen Pfanne

Name: Kichererbsen Pfanne
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 can (15 oz) of Canned Chickpeas, drained (240g); 100g Cream Cheese, light; 100g Cooking Cream; 1 Onion; 1 tsp Paprika Powder, sweet (edelsüß) or to taste; 50g Sun-dried Tomatoes, in oil, chopped; Some Oregano, to taste; Some Basil, to taste; 50g Spinach, fresh

A quick, creamy chickpea skillet bursting with Mediterranean flavors — tender chickpeas simmered with sun-dried tomatoes, aromatic herbs and wilted spinach in a silky cream-cheese sauce. It’s hearty enough for a weeknight meal and pairs beautifully with crusty bread for scooping up every last bit.

A quick, creamy chickpea skillet bursting with Mediterranean flavors — tender chickpeas simmered with sun-dried tomatoes, aromatic... Show more

By foodidee.de · Original recipe

Health Grade

A- · Excellent

Time

20 min

Price

1,92 €

Calories

540 kcal

vegetarian

low calorie

gluten free

low sodium

Method

Prep the ingredients

Drain and rinse the canned chickpeas in a sieve. Peel the onion and dice it finely so it softens quickly. Lift the sun-dried tomatoes out of their oil, save a spoonful of that oil for the pan, and chop the tomatoes if they are still in larger pieces. Rinse the fresh spinach and shake off as much water as you can.

Heat the pan

Heat a large skillet over medium heat until it is comfortably hot and ready for the onion.

Make the sauce

Add a spoonful of the reserved oil from the sun-dried tomatoes to the hot pan, then cook the onion, stirring often, for 3 minutes until it turns soft and translucent. Stir in the sweet paprika powder, then add the canned chickpeas, sun-dried tomatoes, light cream cheese, and cooking cream. Season with oregano and basil to taste, then simmer gently for 5 minutes until the sauce is creamy and the chickpeas are heated through. Fold in the spinach and stir just until it wilts.