Description
This Lemon Pepper Chickpea Skillet is a quick, creamy one-pan dinner made with tender chickpeas, garlic, lemon pepper seasoning, Parmesan, and fresh parsley. Rich yet bright and zesty, it comes together in about 20 minutes for an easy vegetarian weeknight meal.
Ingredients
Scale
- 2 tablespoons unsalted butter (28 g)
- 2 cloves garlic, minced
- 2 teaspoons lemon pepper seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon mustard powder
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth (236 mL)
- 2 (15-ounce) cans chickpeas, drained
- 1 cup heavy cream (236 mL)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped Italian parsley
- Lemon slices, for serving
- Coarsely ground black pepper, for serving
Instructions
- Build the flavor base: Melt the butter in a large skillet or saucepan over medium heat. Add the minced garlic, lemon pepper seasoning, salt, and mustard powder. Cook for 1–2 minutes, stirring frequently, until the garlic is fragrant.
- Thicken the sauce: Stir in the flour until completely combined. Slowly pour in the vegetable broth while stirring to create a smooth sauce. Bring to a gentle simmer and cook until the sauce begins to thicken.
- Add the chickpeas: Stir in the drained chickpeas. Cover and simmer gently for about 5 minutes, allowing the chickpeas to heat through and absorb the flavors.
- Make it creamy: Remove the skillet from the heat. Stir in the heavy cream, freshly grated Parmesan, and chopped Italian parsley until the cheese melts and the sauce becomes smooth and creamy.
- Garnish and serve: Finish with lemon slices and coarsely ground black pepper. Serve warm. The sauce will continue to thicken slightly as it cools.
Notes
- Freshly grated Parmesan melts more smoothly than packaged pre-shredded cheese.
- Lemon pepper seasoning varies in saltiness by brand, so taste the finished sauce before adding more salt.
- The sauce naturally thickens as it rests. If it becomes too thick, stir in a splash of vegetable broth or cream.
- For extra brightness, add a small squeeze of fresh lemon juice just before serving.
- Serve with crusty bread, rice, pasta, couscous, or roasted vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of broth, milk, or cream.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 590 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 100 mg