5 from 86 votes
Braised Chickpeas in a Creamy Pesto Sauce
Braised Chickpeas in a Creamy Pesto Sauce offers tender chickpeas enriched with basil pesto and whole milk, creating a smooth, flavorful sauce. Crispy fried lemon rings add a burst of bright acidity and a contrasting crunch, while a touch of jalapeno provides a mild heat. This dish pairs well with crusty bread to soak up the creamy sauce, making it a satisfying vegetarian option for lunch or dinner.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
2419 kcal
Course:
Main Course
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 2419
% 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.