Creamy Lemon Pepper Chickpea Skillet
This 20-minute lemon pepper chickpea skillet dinner is about to earn a spot in your dinner rotation! Creamy, zesty, and full of flavor.
Servings: 4 servings
Ingredients
- 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
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 thicken as it cools.)
Video
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.
Nutrition
Serving: 1serving | Calories: 520kcal | Carbohydrates: 41g | Protein: 17g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 85mg | Sodium: 78mg | Potassium: 720mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1050IU | Vitamin C: 6mg | Calcium: 260mg | Iron: 4mg
