Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine the 1 (15-ounce) can of rinsed and drained chickpeas with 2 teaspoons of Cajun seasoning, ensuring they are evenly coated.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chickpeas to the hot skillet and pan-sear for 8-10 minutes, stirring occasionally, until lightly crispy and browned. Remove the chickpeas from the skillet and set aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the same skillet, then add 1 thinly sliced large red bell pepper, 1 thinly sliced medium onion, and 2 thinly sliced stalks of celery, cooking for 5-7 minutes until vegetables begin to soften.

4. 4

   Stir in 3 minced cloves of garlic and cook for an additional 1 minute until fragrant.

5. 5

   Pour in 0.5 cup of vegetable broth and scrape up any browned bits from the bottom of the skillet, allowing the liquid to reduce by half for about 2-3 minutes.

6. 6

   Reduce the heat to low, then stir in 0.25 cup of heavy cream, simmering gently for 2 minutes until slightly thickened.

7. 7

   Return the pan-seared chickpeas to the skillet with the vegetable medley, stirring to combine everything thoroughly.

8. 8

   Finish the dish by stirring in 1 tablespoon of chopped fresh parsley and 1 tablespoon of fresh lemon juice, then serve immediately.