Very good pantry recipe from Rachel.
Ingredients
2 T unsalted butter
4 cloves garlic (minced)
1⁄2 t salt
1⁄2 t oregano (crushed red pepper flakes)
1⁄4 t ground black pepper
1⁄2 c sun-dried tomatoes (roughly chopped)
1 c vegetable broth
2 chickpeas (drained)
1 c heavy cream (can sub half-and-half)
1⁄2 c grated parmesan
2 T chopped fresh basil
Instructions
1. Flavor Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic, ½ tsp each salt, oregano, crushed red pepper flakes, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.
2. Fillings: Stir in ½ cup sun-dried tomatoes, 1 cup vegetable broth, and 2 15-oz cans chickpeas. Continue cooking on medium, uncovered, for 5 minutes.
3. Finish: Remove from heat. Stir in 1 cup heavy cream, ½ cup grated parmesan, and 2 Tbsp chopped fresh basil. Serve warm with crusty bread.
Source
Live Eat Learn
Net carbs
36