Perfect on pasta, toast, or served with a salad and potatoes.
- 1/2 teaspoon salt
- 3 cloves garlic minced
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 cup vegetable broth
- 1/2 yellow onion chopped
- 1 tablespoons all-purpose flour, (gluten-free if preferred)
- 1 lemon zested
- 1 can chickpeas (about 2 cups) drained and rinsed
- 1/4 cup full-fat coconut milk
- small handful cilantro or parsley chopped
- Carbohydrate 3.65131531743715 g
- Cholesterol 0 mg
- Fat 0.878578758374656 g
- Fiber 0.34668009139164 g
- Protein 0.412059555329444 g
- Saturated Fat 0.126317556139706 g
- Serving Size 1 1 Serving (81g)
- Sodium 138.748931089859 mg
- Sugar 3.30463522604551 g
- Trans Fat 0.0324612580226191 g
- Calories 23 calories
Step-by-step
- Heat the olive oil in a skillet over medium-high heat. When hot add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes.
- Sprinkle in the flour and stir and cook for an additional 30 seconds to heat up the flour.
- Now add the vegetable broth, lemon juice, lemon zest, salt, and pepper. Stir and scrape the bottom of the pan to remove on any stuck on bits. Stir in the chickpeas and bring to a simmer. Cook for another 5 to 10 minutes until the sauce has thickened.
- Stir in the coconut milk. If you find your sauce a little too thick, you can add more broth to thin, and if you find your sauce a little too thin, just cook down a bit more. Garnish with cilantro or parsley and serve hot.
Undercooking the flour leaves a raw, pasty taste in finished sauces. Cook the flour and alliums for exactly thirty seconds after adding them to the hot skillet to toast the starches before introducing liquids. Olive oil should shimmer over medium-high heat before the chopped yellow onions and minced garlic go into the pan. Sauté those aromatics until the onions turn translucent and show light browning around the edges. When creating a gluten-free adaptation, substitute the all-purpose flour with an equal measure of fine rice flour or a certified gluten-free cup-for-cup blend without altering the liquid ratios. Full-fat coconut milk provides the velvety mouthfeel typically achieved by heavy cream, utilizing the naturally high fat content of the milk solids to emulsify the vegetable broth and fresh lemon juice. Simmer the mixture for five to ten minutes, scraping the bottom of the pan to incorporate browned fond. Adjust consistency at the end by whisking in extra broth if the reduction becomes too dense. Spoon the finished legumes over toasted artisan bread or alongside roasted root vegetables.
