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LiveEatLearn Lemon Pepper Chickpeas

▢ 2 Tbsp unsalted butter, 28 g

▢ 2 cloves garlic, minced

▢ 2 tsp lemon pepper seasoning

▢ ½ tsp each salt and mustard powder

▢ 2 Tbsp all-purpose flour

▢ 1 cup vegetable broth, 236 mL

▢ 2 15-oz cans chickpeas, drained, 425 g cans

▢ 1 cup heavy cream, 236 mL

▢ ½ cup freshly grated Parmesan

▢ ¼ cup chopped Italian parsley

▢ To serve: lemon slices, coarsely ground black pepper

Flavor Base: Melt 2 Tbsp unsalted butter in a large saucepan over medium heat. Add 2 cloves garlic (minced), 2 tsp lemon pepper seasoning, and ½ tsp each salt and mustard powder. Cook for 1 to 2 minutes, or until garlic is fragrant.

Simmer: Stir in 2 Tbsp all-purpose flour until combined, then slowly drizzle in 1 cup vegetable broth. Bring to a gentle simmer until sauce thickens. Stir in 2 15-oz cans chickpeas (drained), cover, and let simmer for about 5 minutes.

Finish: Remove pan from the heat then stir in 1 cup heavy cream, ½ cup freshly grated Parmesan, and ¼ cup chopped Italian parsley. Garnish with sliced lemons and freshly ground black pepper! (Sauce will continue to thicken as it cools.)

Nutrition

Serving: 1serving | Calories: 582kcal | Carbohydrates: 33.8g | Protein: 15.7g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1.1g | Cholesterol: 108mg | Sodium: 861mg | Potassium: 462mg | Fiber: 26.4g | Sugar: 3.8g | Vitamin A: 822IU | Vitamin C: 7mg | Calcium: 379mg | Iron: 9mg

https://www.liveeatlearn.com/lemon-pepper-chickpeas/#wprm -recipe-container-123041

2/20 Edited to

I recently tried making lemon pepper chickpeas at home, and it quickly became a favorite comfort food. What I loved about this recipe was how the butter and garlic create a fragrant flavor base that perfectly complements the bright, zesty lemon pepper seasoning. The addition of mustard powder adds an unexpected depth, balancing the richness from the heavy cream and Parmesan. One tip I found helpful is to simmer the chickpeas in the thickened sauce for a few extra minutes, allowing the flavors to meld better. This makes the chickpeas wonderfully tender and soaking up the sauce. The creamy sauce thickens nicely as it cools, so don’t hesitate to prepare this in advance for a convenient, make-ahead meal. Garnishing with fresh lemon slices and coarsely ground black pepper adds a refreshing finish and a slight spicy kick. Nutritionally, this dish is quite balanced with a good amount of protein and fiber from the chickpeas, making it a great option for vegetarians seeking a satisfying meal. I recommend serving it alongside a green salad or steamed vegetables to add freshness. Also, swapping heavy cream for a plant-based alternative can make this recipe vegan while maintaining a creamy texture. Whether as a main or a hearty side dish, this lemon pepper chickpeas recipe brings a wonderful burst of flavor to your table with minimal effort.

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