Creamy Lemon Pepper Chickpea Skillet
Ingredients
1x 2x 3x
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 15-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
Directions
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.