Creamy Lemon Pepper Chickpeas
Serves: 4. Total Time: 30 minutes FODMAP rating: High
This recipe is modified from It Doesn't Taste Like Chicken's version of Lemon Pepper Chickpeas. When I make it I double it for my family of 8, and sometimes leave out the flour for simplicity. It is so yummy! One our family favorites!
Ingredients
½ yellow onion, chopped
3 cloves garlic, minced or pressed
1 tablespoon all-purpose flour, (gluten-free if preferred)
1 cup vegetable broth
1 lemon zest
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
1, 19oz can chickpeas (about 2 cups), drained and rinsed
¼ cup coconut milk (or plant milk for lower fat option)
small handful cilantro or parsley, chopped (can use dried)
small handful of spinach, chopped
rice for serving
Instructions
1.Water sauté the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes.
2.Sprinkle in the flour and stir and cook for an additional 30 seconds to heat up the flour. Now add the vegetable broth, lemon juice, lemon zest, salt, and pepper. Stir and scrape the bottom of the pan to remove on any stuck on bits of flour. Stir in the chickpeas and bring to a simmer. Cook for another 5 to 10 minutes until the sauce has thickened.
3.Stir in the coconut milk. Garnish with cilantro or parsley and spinach and serve hot over rice or favorite grain
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