Lemon Pepper Chickpea Skillet with Cashew Cream
Lemon pepper chickpea skillet with cashew cream is a bright, creamy one-pan meal made with canned chickpeas, garlic, lemon pepper seasoning, and a silky cashew sauce. Serve it over rice or pasta, or enjoy it with crusty bread for scooping up every last drop.
Servings: 4
Calories: 341kcal
Equipment
- high speed blender
Ingredients
- 1 cup vegetable broth
- 1 Tablespoon cornstarch
- 1 Tablespoon extra virgin olive oil
- 3 cloves garlic minced
- 1 Tablespoon lemon pepper seasoning
- 2-15 ounce cans chickpeas rinsed and drained (3 cups)
- ½ cup raw cashews*
- ½ cup water
- 3 Tablespoons lemon juice** from 1 lemon
- 1 Tablespoon lemon zest from 1 lemon
- fresh parsley chopped (optional)
- salt to taste
- lemon wedges and parsley for garnish (optional)
Instructions
- In a small bowl or measuring cup, whisk together the vegetable broth and cornstarch. Set aside.1 cup vegetable broth, 1 Tablespoon cornstarch
- In a large skillet, heat the olive oil over medium heat. Add the garlic and lemon pepper seasoning and saute until fragrant, about 30 seconds.1 Tablespoon extra virgin olive oil, 3 cloves garlic, 1 Tablespoon lemon pepper seasoning
- Stir in the chickpeas and broth mixture. Simmer, stirring occasionally, until the chickpeas are heated through and the broth has reduced slightly.2-15 ounce cans chickpeas
- Meanwhile, in a high-speed blender, blend the cashews and water until smooth to make the cashew cream.½ cup raw cashews*, ½ cup water
- Remove the skillet from the heat. Stir in the cashew cream along with the lemon juice, lemon zest, and parsley, if using.3 Tablespoons lemon juice**, 1 Tablespoon lemon zest, fresh parsley
- Stir well to combine. Taste and add salt as needed. If desired, garnish with lemon wedges and additional parsley, then serve immediately.salt, lemon wedges and parsley
Notes
*If you don't have a high-speed blender, soak the raw cashews in a bowl of hot water for 30 minutes to soften. Drain before blending.
**Be sure to zest the lemon before squeezing out the juice.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat before serving.
Nutrition
Calories: 341kcal | Carbohydrates: 41g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 634mg | Potassium: 476mg | Fiber: 11g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 4mg
