Creamy Sun-Dried Tomato Chickpeas
INGREDIENTS
What I used:
Olive oil—I used the oil from the sun-dried tomato jar
1 onion, chopped
2 garlic cloves, finely chopped
100 g / 3.5 oz sun-dried tomatoes, chopped
350 g / 12 oz cooked chickpeas, drained
50–70 ml / 3–5 tbsp cream
70 g / 2.5 oz cream cheese
100 g / 3.5 oz fresh spinach
Salt and pepper
INSTRUCTIONS
- 1
Serve it as a side dish, spoon it over toast or simply eat it straight from the bowl.
To serve:
Soft-boiled eggs
Crispy chilli oil
How I made it:
- 2
Heat a little olive oil in a large pan. Using the oil from the sun-dried tomato jar adds even more flavour, so don’t let it go to waste.
- 3
Add the onion and cook for around 5 minutes, until soft and translucent. Stir in the garlic and cook for another 2–3 minutes.
- 4
Add the chopped sun-dried tomatoes and sauté for 5–7 minutes, until softened. Tip in the chickpeas and cook for a few more minutes, stirring occasionally, until they begin to turn slightly golden.
- 5
Lower the heat, then add the cream and cream cheese. Stir for 2–3 minutes, until everything melts into a creamy sauce. Add a little more cream if you prefer a looser consistency.
- 6
Finally, fold in the spinach and let it wilt completely into the chickpeas. Season with salt and pepper - but taste before adding too much salt, as the sun-dried tomatoes and cream cheese may already be salty.
- 7
Spoon onto a plate and finish with a soft-boiled egg and plenty of crispy chilli oil.