Creamy Lemon Pepper Chickpea Skillet

Name: Creamy Lemon Pepper Chickpea Skillet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 Tbsp unsalted butter; 2 cloves garlic; 2 tsp lemon pepper seasoning; ½ tsp each salt and mustard powder; 2 Tbsp all-purpose flour; 1 cup vegetable broth; 2 oz cans chickpeas; 1 cup heavy cream; ½ cup freshly grated parmesan; ¼ cup chopped Italian parsley; To serve: lemon slices, coarsely ground black pepper

User Reviews

5.0

120 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 servings
Course
Main Course
Cuisine
Mediterranean

Creamy Lemon Pepper Chickpea Skillet

Soren Barrett

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This 20-minute lemon pepper chickpea skillet dinner is about to earn a spot in your dinner rotation! Creamy, zesty, and full of flavor.

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Ingredients

Servings

2 Tbsp unsalted butter 28 g
2 cloves garlic minced
2 tsp lemon pepper seasoning
½ tsp each salt and mustard powder
2 Tbsp all-purpose flour
1 cup vegetable broth 236 mL
2 oz cans chickpeas drained, 425 g cans
1 cup heavy cream 236 mL
½ cup freshly grated parmesan
¼ cup chopped Italian parsley
To serve: lemon slices, coarsely ground black pepper

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Instructions

Flavor Base: Melt 2 Tbsp unsalted butter in a large saucepan over medium heat. Add 2 cloves garlic (minced), 2 tsp lemon pepper seasoning, and ½ tsp each salt and mustard powder. Cook for 1 to 2 minutes, or until garlic is fragrant.
Simmer: Stir in 2 Tbsp all-purpose flour until combined, then slowly drizzle in 1 cup vegetable broth. Bring to a gentle simmer until sauce thickens. Stir in 2 15-oz cans chickpeas (drained), cover, and let simmer for about 5 minutes.
Finish: Remove pan from the heat then stir in 1 cup heavy cream, ½ cup freshly grated Parmesan, and ¼ cup chopped Italian parsley. Garnish with sliced lemons and freshly ground black pepper! (Sauce will continue to thick as it cools.)

Notes

Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. The sauce thickens as it sits—just add a little extra liquid when reheating to bring back the silky texture!
Freezer: Not recommended, as the cream-based sauce may separate when thawed.