Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar
Cook Mode(Keep screen awake)Ingredients2tablespoonsoil from sun-dried tomato jar1largeshallot, chopped2/3cupdrained julienne-cutsun-dried tomatoes in oil with herbs, chopped3mediumcloves garlic, minced2(15-oz.) cansno-salt-added chickpeas, rinsed1cuplower-sodiumvegetable broth1/2cupwater1teaspoonpaprika, preferably Hungarian sweet1teaspoondried Italian seasoning1/2teaspooncrushed red pepper, divided1/2cupheavy cream2tablespoonschopped fresh basil, divided2/3cupfinelygrated Parmesan cheese, divided2teaspoonsunsalted butter, melted4ouncescrusty whole-wheatbaguette, halved lengthwise, then cut crosswise into4equal pieces
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsoil from sun-dried tomato jar
1largeshallot, chopped
2/3cupdrained julienne-cutsun-dried tomatoes in oil with herbs, chopped
3mediumcloves garlic, minced
2(15-oz.) cansno-salt-added chickpeas, rinsed
1cuplower-sodiumvegetable broth
1/2cupwater
1teaspoonpaprika, preferably Hungarian sweet
1teaspoondried Italian seasoning
1/2teaspooncrushed red pepper, divided
1/2cupheavy cream
2tablespoonschopped fresh basil, divided
2/3cupfinelygrated Parmesan cheese, divided
2teaspoonsunsalted butter, melted
4ouncescrusty whole-wheatbaguette, halved lengthwise, then cut crosswise into4equal pieces
DirectionsHeat 2 tablespoons oil from sun-dried tomatoes in a large Dutch oven over medium heat until shimmering. Add 1 chopped shallot; cook, stirring often, until softened, 2 to 3 minutes. Stir in 2/3 cup sun-dried tomatoes and 3 cloves garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu DharStir in 2 cans chickpeas, 1 cup broth, 1/2 cup water, 1 teaspoon paprika, 1 teaspoon Italian seasoning and 1/4 teaspoon crushed red pepper. Bring to a boil over medium heat; cook, uncovered, stirring occasionally, until the chickpeas are warmed through and the mixture is slightly reduced, about 3 minutes. Stir in 1/2 cup cream and 1 tablespoon basil; cook until the sauce starts to bubble around the edges. Remove from heat. Gradually stir in 1/3 cup Parmesan until melted and combined, 30 to 45 seconds.Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu DharBrush 2 teaspoons melted butter on cut side of bread pieces. Heat a large cast-iron skillet over medium-low heat. Arrange bread buttered-side down in the pan; cook until golden brown and crisp on the edges.Top the chickpea mixture with the remaining 1/3 cup Parmesan, 1 tablespoon basil and 1/4 teaspoon crushed red pepper. Serve with the toasted bread.Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu DharEatingWell.com, January 2024
Directions
Heat 2 tablespoons oil from sun-dried tomatoes in a large Dutch oven over medium heat until shimmering. Add 1 chopped shallot; cook, stirring often, until softened, 2 to 3 minutes. Stir in 2/3 cup sun-dried tomatoes and 3 cloves garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu DharStir in 2 cans chickpeas, 1 cup broth, 1/2 cup water, 1 teaspoon paprika, 1 teaspoon Italian seasoning and 1/4 teaspoon crushed red pepper. Bring to a boil over medium heat; cook, uncovered, stirring occasionally, until the chickpeas are warmed through and the mixture is slightly reduced, about 3 minutes. Stir in 1/2 cup cream and 1 tablespoon basil; cook until the sauce starts to bubble around the edges. Remove from heat. Gradually stir in 1/3 cup Parmesan until melted and combined, 30 to 45 seconds.Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu DharBrush 2 teaspoons melted butter on cut side of bread pieces. Heat a large cast-iron skillet over medium-low heat. Arrange bread buttered-side down in the pan; cook until golden brown and crisp on the edges.Top the chickpea mixture with the remaining 1/3 cup Parmesan, 1 tablespoon basil and 1/4 teaspoon crushed red pepper. Serve with the toasted bread.Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar
Heat 2 tablespoons oil from sun-dried tomatoes in a large Dutch oven over medium heat until shimmering. Add 1 chopped shallot; cook, stirring often, until softened, 2 to 3 minutes. Stir in 2/3 cup sun-dried tomatoes and 3 cloves garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.
Stir in 2 cans chickpeas, 1 cup broth, 1/2 cup water, 1 teaspoon paprika, 1 teaspoon Italian seasoning and 1/4 teaspoon crushed red pepper. Bring to a boil over medium heat; cook, uncovered, stirring occasionally, until the chickpeas are warmed through and the mixture is slightly reduced, about 3 minutes. Stir in 1/2 cup cream and 1 tablespoon basil; cook until the sauce starts to bubble around the edges. Remove from heat. Gradually stir in 1/3 cup Parmesan until melted and combined, 30 to 45 seconds.
Brush 2 teaspoons melted butter on cut side of bread pieces. Heat a large cast-iron skillet over medium-low heat. Arrange bread buttered-side down in the pan; cook until golden brown and crisp on the edges.
Top the chickpea mixture with the remaining 1/3 cup Parmesan, 1 tablespoon basil and 1/4 teaspoon crushed red pepper. Serve with the toasted bread.
EatingWell.com, January 2024
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Nutrition Facts(per serving)545Calories28gFat57gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
