Sort ingredients
juliannastuart
QR Code
Listen
Pdf
Heat a large skillet over medium heat. Add 2 tbsp olive oil and 2 tbsp plant-based butter. Once melted, add the diced onion and cook for 5-7 minutes until translucent.
Stir in: 6 cloves mined garlic, 1 ½ tsp cracked black pepper, 1 tsp salt, ½ tsp each onion powder and garlic powder, ⅛ tsp red pepper flakes, and the zest of 1 whole lemon. Cook for 30 seconds or until fragrant. Add 1-2 tbsp all purpose flour and stir together. Cook for 1 minute.
Slowly pour in the 1 ½ cups non-dairy milk while whisking continuously. Add in ½ cup each coconut milk and vegetable stock. Stir together. Add in ½ cup grated parmesan and 1 tbsp white miso. Simmer gently for 3–5 minutes until slightly thickened.
Fold in 30 ounces chickpeas and simmer another 5–7 minutes until everything thickens into a glossy creamy consistency. Add in the zest and juice of 1 lemon.
Tip: Taste here. It should feel: creamy first, then bright, then peppery at the end. Adjust to taste. Add salt if desired. If you need the sauce to be thicker, lightly mash about ¼ cup of the chickpeas into the sauce.