Creamy Lemon Pepper Chickpea Skillet
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Mediterranean
Creamy Lemon Pepper Chickpea Skillet
Description
The Creamy Lemon Pepper Chickpea Skillet combines two drained cans of chickpeas simmered in a sauce starting with melted butter, minced garlic, and lemon pepper seasoning. The base sauce uses flour and vegetable broth to thicken before gently simmering with the chickpeas to absorb flavor. After cooking, heavy cream, freshly grated Parmesan, and chopped Italian parsley are stirred in off heat, enriching the sauce with a silky texture and a savory, mellow sharpness. The dish is garnished with lemon slices and black pepper which add brightness and subtle heat.
The tender chickpeas offer a soft bite contrasting with the luscious cream sauce, making this an appealing vegetarian dish. It pairs well served alongside rice or crusty bread to soak up the sauce. The mild tang of lemon pepper seasoning balances the richness of cream and cheese, keeping the skillet light yet satisfying.
Storing leftovers in airtight containers in the refrigerator keeps the flavors fresh for up to 4 days. Gently reheating on the stovetop with a splash of broth or cream helps restore the sauce's creamy consistency as it thickens when cooled. Freezing is not recommended due to separation risks in cream-based sauces.
Ingredients
- 2 Tbsp butter 28 g, unsalted
- 2 cloves garlic minced
- 2 tsp lemon pepper seasoning
- ½ tsp salt
- ½ tsp 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 Parmesan Cheese freshly grated
- ¼ cup Italian parsley chopped
- lemon lemon sliced, black pepper coarsely ground, for serving
- black pepper lemon sliced, black pepper coarsely ground, for serving
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
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove with a splash of broth or cream to loosen the thickened sauce.
- Freezing is not advised as cream sauces may separate when thawed.
User Reviews
Overall Rating
5
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