Creamy Chili Chickpeas

When I need a pantry-staple dinner, these quick and creamy chickpeas always come to mind. You don’t need coconut milk or heavy cream to make these thick, just a bit of flour and a bit of stock or broth, and you are all set.

Prep Time 10

Cook Time 20

Course Lunch, Main Course, Side Dish

Cuisine American, Fusion

It has been kind of a slow start to fall for me. It’s been exciting times, with finishing half of my cookbook and prepping for our first shoot, but on the recipe side I’m still transitioning. I feel like I should be all-in with making pastas, soups, and stews (don’t worry, those are still coming!), but I’m much more interested in the quick-and-cozy kinds of dinners that fall usually inspires.

In the biggest back-to-school energy of all, September also feels like the time for back-to-school dinners. Things that take 30 minutes, make a ton of food, fit lots of eaters, and are most of all delicious. With their glossy texture and smoky flavor, these Creamy Chili Chickpeas fit that bill.








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Creamy Chili Chickpeas

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