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Wednesday, July 10, 2019

Creamy Chickpeas!

I haven't been a huge fan of chickpeas until now! This creamy recipe is perfect as a side dish, over pasta or spooned over shrimp which is how I served it up. 

Simple and easy. Came together in 20 minutes while I was defrosting and peeling the shrimp. 


  • 1 tbsp. Olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp. flour
  • 1 cup Swanson Unsalted Chicken Broth
  • 1 lemon, juiced and zested
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 - 16 oz can Chickpeas, drained and rinsed
  • parsley for garnish


  1. Heat oil in a large skillet over medium heat. Add onions and garlic, cook for 5 minutes. 
  2. Sprinkle flour and stir to incorporate, cook for 1 minute. 
  3. Add broth, lemon juice, lemon zest, salt and pepper. Stir well and then add the chickpeas. 
  4. Bring to a simmer for about 15 minutes, sauce will thicken. 

This recipe makes 2 servings for 3 pts each on WW Freestyle Program. 


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