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Creamy Lemon Pepper Chickpea Skillet
5 from 80 votes

Creamy Lemon Pepper Chickpea Skillet

This skillet dish blends chickpeas with a creamy lemon pepper sauce highlighted by garlic, Parmesan cheese, and Italian parsley. The sauce thickens gently on the stove, yielding a smooth texture that coats the tender chickpeas. Its tangy, buttery notes make it a comforting vegetarian main or side that suits casual dinners or light lunches. The lemon slices and coarsely ground black pepper brightened the final presentation and add fresh complexity.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.