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To make creamy lemon garlic chickpeas, you need the following: - 1 can (15 oz) chickpeas, drained and thoroughly rinsed - 2 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - 1/2 cup coconut cream (or heavy cream) - Zest and juice of 1 fresh lemon - 1 teaspoon ground cumin - Sea salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped for garnish - A pinch of red pepper flakes (optional, for an extra kick) If you do not have coconut cream or heavy cream, you can use: - Almond milk with a bit of cornstarch for thickness - Cashew cream for a nutty flavor - Soy cream for a dairy-free option - Greek yogurt for a tangy twist These options still keep the dish creamy and delicious. Spices can change the flavor a lot. Here are some great choices: - Smoked paprika for a nice warmth - Garlic powder for extra garlic flavor - Fresh herbs like thyme or basil for freshness - Lemon pepper for more citrus flavor Feel free to mix and match spices to find what you love! {{ingredient_image_2}} Start by gathering your ingredients. You need one can of chickpeas, olive oil, garlic, coconut cream, lemon, cumin, salt, pepper, parsley, and optional red pepper flakes. Drain and rinse the chickpeas well. This step removes excess salt and improves flavor. Mince the garlic finely to release its strong aroma. Zest and juice the lemon to add fresh flavor to the dish. Heat two tablespoons of olive oil in a medium skillet over medium heat. Wait until the oil shimmers, then add the minced garlic. Sauté for 2 to 3 minutes, stirring frequently. You want the garlic to become fragrant and golden. Keep a close eye on it to prevent burning, as burnt garlic can taste bitter. Add the drained chickpeas to the skillet. Cook them for about 5 minutes, stirring occasionally. This step gives them a slight crispness. Next, sprinkle in the ground cumin, salt, and pepper. Toss the chickpeas to coat them evenly with the spices. Lower the heat and pour in the coconut cream or heavy cream. Stir gently until the cream blends with the chickpeas, forming a rich sauce. Now, add the lemon zest and juice, mixing well. Taste the sauce and adjust with more salt, pepper, or lemon juice if needed. Let the mixture simmer for another 2 to 3 minutes. This allows the flavors to blend beautifully. Lastly, remove from heat and garnish with fresh parsley and a pinch of red pepper flakes if you like some heat. To get that dream creamy texture, use coconut cream or heavy cream. Both options work well and bring a rich flavor. Heat the cream gently. Mixing it slowly with the chickpeas creates a smooth sauce. If you want a lighter version, try low-fat milk. It won’t be as creamy but still tasty. You can take this dish up a notch! Add in some fresh herbs like thyme or basil for extra flavor. A dash of lemon zest brightens the dish, making it even more refreshing. For a spicy kick, sprinkle in red pepper flakes. If you love a nutty taste, toss in some toasted pine nuts. These small changes can make a big difference. How you serve your dish matters! Use a shallow white bowl to show off the creamy chickpeas. Drizzle a bit of olive oil on top for shine. Add thin lemon slices and a sprinkle of parsley for color. This dish looks great next to crusty bread or fluffy rice. Make it a feast for the eyes! Pro Tips Perfect Garlic Sauté: Ensure the garlic is sautéed until just golden to avoid a bitter taste; keep stirring and watch closely! Enhance Creaminess: For an ultra-creamy texture, consider blending the coconut cream before adding it to the skillet. Flavor Boost: Experiment with additional herbs like thyme or oregano for a unique twist on the flavor profile. Serving Suggestions: This dish pairs wonderfully with a side of roasted vegetables or a fresh salad to complement the richness. {{image_4}} If you want a vegan twist, use coconut cream. It gives a rich, smooth texture. The flavor pairs so well with lemon and garlic. It keeps the dish creamy while being dairy-free. You get the same great taste without any animal products. Perfect for any plant-based meal! To boost protein, add chicken or tofu. Chicken works great if you want a heartier meal. Just cook it first, then add it to the chickpeas. Tofu is a fantastic option for vegans. It absorbs the lemon and garlic flavors well. Just make sure you press it to remove extra water. This makes it crispier in the pan. For a spicy kick, sprinkle in some red pepper flakes. Just a pinch can add a nice heat. Adjust the amount to fit your taste. The heat complements the creamy texture and bright lemon flavor. This variation keeps the dish exciting and full of flavor. To keep your creamy lemon garlic chickpeas fresh, store them in an airtight container. Make sure to let them cool to room temperature before sealing. If you have a lot left, divide them into smaller portions. This way, you can grab just what you need later. Store the container in the fridge, and they will stay good for 3 to 5 days. Reheating is simple! You can use the stove or microwave. If using the stove, place the chickpeas in a skillet. Add a splash of water or olive oil to keep them moist. Heat over low to medium heat, stirring often until warmed through. If using the microwave, transfer them to a microwave-safe dish. Heat for about 1 to 2 minutes, stirring halfway through. Check to see if they are hot enough before serving. You can freeze creamy lemon garlic chickpeas for longer storage. First, let them cool completely. Then, pack them in an airtight container or freezer bag. Make sure to remove as much air as possible to prevent freezer burn. They can last for up to 3 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat as mentioned above, and enjoy your dish! Yes, you can use dried chickpeas. You need to soak them overnight first. After soaking, cook them until tender. This will take about 1 to 1.5 hours. Once cooked, you can follow the same steps in the recipe. Just remember to drain and rinse them well before adding them to the skillet. Creamy lemon garlic chickpeas pair well with many dishes. They taste great with crusty bread, which soaks up the sauce. You can also serve them over rice or quinoa for a hearty meal. Adding a fresh salad on the side adds color and crunch. For a protein boost, try grilled chicken or tofu alongside. Leftovers can last in the fridge for about 3 to 4 days. Store them in an airtight container to keep them fresh. When you’re ready to eat, simply reheat them on the stove or in the microwave. If the sauce is too thick, add a splash of water or broth while reheating. This blog post covered key steps to make creamy lemon garlic chickpeas. We discussed essential ingredients, substitutes, and spices to enhance flavor. You learned how to prep, sauté, and create the sauce for a delicious dish. We shared tips for creaminess and presentation, plus variations for everyone. Remember, you can store leftovers properly and enjoy them later. Enjoy creating this dish, and share it with friends and family for a tasty meal!

Lusciously Creamy Lemon Garlic Chickpeas

A delightful and creamy chickpea dish infused with lemon and garlic, perfect as a main course or appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 can chickpeas, drained and thoroughly rinsed
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 0.5 cup coconut cream (or heavy cream)
  • 1 each zest and juice of 1 fresh lemon
  • 1 teaspoon ground cumin
  • to taste sea salt
  • to taste freshly cracked black pepper
  • for garnish fresh parsley, finely chopped
  • a pinch red pepper flakes (optional)

Instructions
 

  • Heat olive oil in a medium skillet over medium heat. Once shimmering, add the minced garlic. Sauté for 2-3 minutes, stirring frequently, until the garlic is fragrant and golden—watch closely to prevent burning.
  • Introduce the drained chickpeas to the skillet. Cook for around 5 minutes, stirring occasionally, until they are heated through and develop a slight crispiness on the exterior.
  • Sprinkle in the ground cumin, along with sea salt and freshly cracked black pepper. Toss well to ensure the chickpeas are evenly coated with the spices.
  • Reduce the heat to low and pour in the coconut cream (or heavy cream). Stir gently but thoroughly until the cream integrates smoothly with the chickpeas, creating a luscious sauce.
  • Add the zest and juice of the lemon into the mixture. Stir until well blended. Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed to suit your preference.
  • Allow the chickpea mixture to simmer for an additional 2-3 minutes to let the flavors meld beautifully.
  • Remove from heat and finish with a sprinkle of fresh chopped parsley and a dash of red pepper flakes, if you enjoy a bit of heat.

Notes

Serve with crusty artisan bread or over rice for a complete meal.
Keyword chickpeas, creamy, garlic, lemon, vegetarian