Braised Chickpeas in a Creamy Pesto Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
2419 kcal
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Course
Main Course
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Cuisine
Mediterranean
Braised Chickpeas in a Creamy Pesto Sauce
Description
This Braised Chickpeas recipe features canned chickpeas gently cooked in extra virgin olive oil and combined with basil pesto, whole milk, and fresh jalapeno to create a rich and creamy sauce. The creamy texture is balanced by the vibrant flavor of the pesto and a fresh lemon juice finish. The addition of fried lemon rings, crisped in olive oil and optionally dusted with sumac, adds a distinctive citrus crunch and visual appeal.
The chickpeas are heated carefully in a pan to absorb the flavors thoroughly without breaking down completely, resulting in a creamy but textured consistency. The jalapeno adds a subtle heat which complements the herbal notes from the basil pesto. The fried lemon slices, prepared separately, provide a bright, tangy garnish that contrasts nicely with the creaminess of the dish.
Serve the braised chickpeas alongside crusty bread to enjoy the flavorful sauce fully. This recipe turns simple pantry ingredients into a comforting and flavorful entrée or side dish suitable for vegetarian meals or as a complement to other Mediterranean-inspired dishes.
After frying the lemon rings, save the infused oil for use in dressings, dips, or roasted vegetables to make the most of the lemon flavor. The dish can be stored in an airtight container in the refrigerator for up to three days, allowing for convenient leftovers. Experimenting with different types of pesto can provide slight variations in flavor to this versatile recipe.
Ingredients
For the Fried Lemon Rings
- 2 lemon washed dried and very thinly sliced, large
- extra-virgin olive oil
- kosher salt
- 1/2 teaspoon sumac optional
For the Chickpeas
- extra virgin olive oil
- 2 chickpeas 15-ounce cans
- kosher salt
- lemon juice of 1
- 1/3 cup basil pesto more for later
- 1/3 cup whole milk or cream
- 1 jalapeno pepper seeds removed, chopped
- 1 lemon optional, fried rings
- bread for serving, crusty
Instructions
For the fried lemon rings:
- Fry the lemon rings: Make sure you’ve removed any seeds from the lemon slices. In a small skillet set over medium heat, add 1/4 cup olive oil. Once the oil begins to shimmer (don’t let it smoke). Use tongs to carefully slide the lemon slices into the oil. They could splatter so if you have a splatter guard this is a good time to use it. Cook, turning the lemon slices occasionally, until they are crisp, about 3 to 5 minutes.
- Drain the lemons: Line a plate with paper towels and set aside. Remove the skillet from the heat. Use a slotted spoon to transfer the fried lemons to the paper towel-lined plate. Immediately season with a big pinch of salt (about 1/2 teaspoon) and sumac, if using. Set aside. Don’t toss the lemon infused oil in the pan. Let it cool then add it to vinaigrettes, use for dipping crusty bread or drizzle over roasted vegetables.
For the chickpeas:
- Heat the chickpeas: Into a medium saucepan, add 2 to 3 tablespoons extra virgin olive oil. Once the oil is shimmering, add the chickpeas and their liquid. Season with a big pinch of kosher salt. Bring to a boil, then lower the heat and allow the chickpeas to simmer for about 15 to 20 minutes or until very soft. Remove from the heat.
- Finish the chickpeas: Off the heat, stir in the lemon juice, basil pesto, milk (or cream). Garnish with sliced jalapeños and fried lemon rings (if using).
- Serve: Transfer the braised chickpea to serving bowls and serve with a side of crusty bread.
Notes
- Wash your hands thoroughly after handling jalapeño or wear gloves to avoid irritation.
- Store leftover braised chickpeas in an airtight container in the refrigerator for up to three days.
- Fried lemon oil can be cooled and reserved for vinaigrettes, dipping bread, or drizzling over roasted vegetables.
- Try alternative pesto varieties such as vegan carrot top pesto or Sicilian almond pesto to vary the flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2419 kcal
% Daily Value*
| Calories | 241.9kcal | 12% |
| Carbohydrates | 29.7g | 10% |
| Protein | 9.6g | 19% |
| Fat | 11.3g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 0.8g | 4% |
| Cholesterol | 4.1mg | 1% |
| Sodium | 596.8mg | 25% |
| Potassium | 357.5mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 3.9g | 8% |
| Vitamin A | 526.8IU | 11% |
| Vitamin C | 48.1mg | 53% |
| Calcium | 129.8mg | 13% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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