Sort ingredients
brumi01
QR Code
Listen
Pdf
Drain 2 (about 15-ounce) cans chickpeas, but do not rinse.
Heat 2 tablespoons sun-dried tomato oil in a 10-inch cast iron or high-sided skillet over medium heat until shimmering. Add 1 diced medium yellow onion and ½ teaspoon kosher salt, and cook, stirring occasionally, until softened, about 6 minutes.
Stir in ½ cup thinly sliced sun-dried tomatoes, 2 tablespoons tomato paste, 4 minced garlic cloves, and ¼ teaspoon red pepper flakes if using. Cook, stirring often, until the tomato paste is darkened in color, about 2 minutes.
Stir in the chickpeas, 1 cup low-sodium chicken broth, and 1 cup heavy cream. Bring to a simmer. Simmer, stirring occasionally, until the flavors meld and the sauce thickens slightly, 10 to 15 minutes.
Turn off the heat. Stir in 1 ounce finely grated Parmesan cheese and ¼ cup thinly sliced fresh basil leaves. Taste and season with kosher salt as needed. Garnish with more thinly sliced fresh basil leaves.