Ingredients:

  • 2 tbsp Sun dried tomato oil (reserved from the jar)
  • 3 cloves Garlic, thinly sliced
  • 1/2 small Yellow onion, finely diced
  • 1/2 tsp Red pepper flakes
  • 2 cans (15oz each) Chickpeas, drained but NOT rinsed
  • 1/3 cup (60g) Sun dried tomatoes (packed in oil), chopped
  • 1 tbsp Tomato paste
  • 1/2 cup (120ml) Low sodium vegetable broth
  • 1 tsp Dried oregano
  • 1/2 cup (120ml) Heavy cream
  • 1/2 cup (45g) Grated Parmesan cheese
  • 1/2 cup (15g) Fresh basil leaves, chiffonade
  • Salt and black pepper to taste

Instructions:

  1. Heat the sun dried tomato oil in your skillet over medium heat. Add the sliced garlic, diced onion, and red pepper flakes. Sauté for about 3 minutes until the onion is translucent and the garlic smells fragrant.
  2. Push the aromatics to the side and drop in the tomato paste. Stir it into the oil for 1 minute until it turns a deep brick red color. Add the chopped sun dried tomatoes.
  3. Pour in both cans of chickpeas (remember, don't rinse!). Toss them with the aromatic base for 2 minutes until they are heated through and coated. Pour in the vegetable broth. Use your spoon to scrape up any browned bits from the bottom of the pan.
  4. Simmer briefly. Let the mixture bubble gently for 2 to 3 minutes until the liquid reduces by about half. Turn the heat down to low and pour in the heavy cream. Stir continuously until the sauce is a uniform pale orange.
  5. Sprinkle the Parmesan cheese over the top. Stir gently until the cheese has completely melted into the sauce. Remove the pan from the heat. Fold in the fresh basil chiffonade and season with salt and black pepper to taste.
  6. Let it sit for 2 minutes before serving until the sauce thickens slightly and coats the chickpeas like a blanket.