Sort ingredients
lc333
QR Code
Listen
Pdf
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 ⅔ 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, ½ cup water, 1 teaspoon paprika, 1 teaspoon Italian seasoning and ¼ 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 ½ cup cream and 1 tablespoon basil; cook until the sauce starts to bubble around the edges. Remove from heat. Gradually stir in ⅓ 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 ⅓ cup Parmesan, 1 tablespoon basil and ¼ teaspoon crushed red pepper. Serve with the toasted bread.