Easy Creamy Boursin Chickpeas Recipe
Ready in just 20 minutes, this Boursin chickpeas recipe is creamy, dreamy, and so simple to make with just a handful of pantry-staple ingredients. Unlike its chicken counterpart, this vegetarian version of Boursin chicken is much faster thanks to canned chickpeas that don't need to be cooked, just heated.
Servings: 4 servings
Ingredients
- 1 Tbsp olive oil 15 mL
- 1 medium shallots thinly sliced
- 2 cloves garlic minced
- ¼ tsp ground black pepper
- 2 15-oz cans chickpeas drained, 425 g each
- 1 block Boursin cheese "garlic and fine herbs" flavor, 5.3 oz, 150 g
- ½ cup vegetable broth 120 mL
Instructions
- Flavor Base: Heat 1 Tbsp olive oil over medium heat in a large skillet. Add 1 medium shallots (thinly sliced) and cook until fragrant and soft, about 5 minutes.Stir in 2 cloves garlic (minced) and ¼ tsp ground black pepper, continuing to cook for 1 minute.
- Simmer: Add 2 15-oz cans chickpeas, 1 block Boursin cheese, and ½ cup vegetable broth. Let gently simmer, uncovered, for about 10 minutes. It will resemble a loose gravy, but will thicken when it cools slightly.
- Serve warm topped with fresh parmesan and cracked black pepper.
Video
Notes
Storage: Leftovers can be kept in an airtight container for up to 4 days in the fridge. Reheat them on the stove top with a bit of broth to rehydrate them. I don't recommend freezing them.
Nutrition
Serving: 1serving | Calories: 618kcal | Carbohydrates: 46g | Protein: 15.9g | Fat: 44.7g | Saturated Fat: 27.8g | Cholesterol: 105mg | Sodium: 1175mg | Potassium: 375mg | Fiber: 8g | Sugar: 0.1g | Calcium: 125mg | Iron: 3mg
