Marry Me Chickpeas (With Creamy Tuscan Sauce)

liveeatlearn.com

Sarah Vick

2 Tbsp unsalted butter 28 g

4 cloves garlic minced

½ tsp each salt, oregano, crushed red pepper flakes

¼ tsp ground black pepper

½ cup sun-dried tomatoes roughly chopped

1 cup vegetable broth 236 mL

2 15-oz cans chickpeas drained, 425 g cans

1 cup heavy cream can sub half-and-half

½ cup grated parmesan

2 Tbsp chopped fresh basil

Directions at liveeatlearn.com

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