Creamy Chickpeas with Spinach and Tomatoes
Main Course
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Ingredients (9 ingredients)
-
2 Stück Garlic cloves
-
100 g sun-dried tomatoes - in oil
-
500 g Chickpeas
-
1 EL Olive oil
-
1 EL Italian herbs
-
100 g Baby spinach
-
300 g Cream cheese
-
100 ml Vegetable broth
-
20 g grated Parmesan cheese
Preparation (6 steps)
Chop garlic
Place 2 garlic cloves in the mixing bowl and chop for 3 sec/speed 7. If necessary, scrape down the sides with the spatula.
Prepare sun-dried tomatoes
Drain 100 g of sun-dried tomatoes in oil and cut into strips. Set aside.
Rinse chickpeas
Rinse 2 cans of chickpeas (approx. 500 g) in a sieve and drain.
Sauté garlic and tomatoes
Add 1 tbsp olive oil to the mixing bowl, add the chopped garlic and the chopped sun-dried tomatoes and sauté for 3 min/120°C/speed 1.
Add chickpeas and herbs
Add the drained chickpeas and 1 tbsp Italian herbs to the mixing bowl and stir in for 2 min/100°C/reverse speed 1.
Prepare creamy base
Add 300 g cream cheese, 100 ml vegetable broth, 100 g baby spinach and 20 g grated Parmesan to the mixing bowl and stir in for 5 min/90°C/reverse speed 2 until the spinach wilts.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Mustard
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