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INGREDIENTS
- 165 g dried tomatoes and 2 tbsp of their oil
- 1 large shallot, finely chopped
- 3 medium cloves garlic, minced
- 840 g chickpeas
- 235 ml vegetable broth
- 1 tsp paprika
- Half tsp chili
- Basil
- Oregano
- 120 ml cream
- 165 g grated Parmesan
- 2 tsp melted butter
- Baguette
PREPARATION
- 1In a pot, heat 2 tablespoons of oil from the dried tomatoes over medium heat until shimmering. Add the finely chopped shallots and cook for 2-3 minutes, stirring frequently, until softened. Stir in the sun-dried tomatoes and minced garlic, then continue to cook, stirring constantly, until the tomatoes break down slightly and turn deep red, about 2 minutes.
- 2Add the chickpeas, broth, water, paprika, Italian seasoning, and crushed red pepper. Bring to a boil over medium heat and cook uncovered, stirring occasionally, until the chickpeas are heated through and the mixture thickens slightly, about 3 minutes. Stir in the cream and basil, then cook for a few more minutes. Remove from heat and gradually stir in the Parmesan until melted and a uniform sauce is formed.
- 3Spread melted butter on the baguette slices. Heat a large cast-iron skillet over medium-low heat and place the baguettes butter-side down. Toast until golden brown and crispy.
- 4Sprinkle a little more Parmesan, basil, and crushed red pepper on top of the chickpea mixture. Serve with the toasted baguette.
