Skillet Chickpeas with Whipped Ricotta
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.6 out of 5 stars
(5)
Ingredients
6 servings
- 1 cup whole milk ricotta cheese
- 1 tablespoon olive oil
- 2 tablespoons freshly chopped basil
- 1/4 teaspoon fresh lemon zest
- 1/4 teaspoon honey
- Flaky sea salt, (to taste)
- Freshly ground black pepper, (to taste)
- 1 tablespoon olive oil
- 1 yellow onion, (diced)
- 3 cups spinach
- 4 cloves garlic, (minced)
- 30 ounces canned chickpeas, (rinsed and drained)
- 28 ounces marinara sauce, (homemade or we like Rao’s)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and black pepper, (to taste)
- 2 tablespoons freshly chopped basil
- Crusty bread, (for serving)
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Preparation
Step 1
First, make the whipped ricotta. In a small mixing bowl, combine the ricotta cheese, olive oil, basil, lemon zest, honey, salt, and pepper. Use a hand mixer to whip the ricotta until light and airy, about 2 minutes. Taste and adjust seasonings if necessary. Set aside.
Step 2
In a large skillet, heat the olive oil over medium high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the spinach and cook until wilted, stirring occasionally. Add the garlic and cook for 1 minute.
Step 3
Stir in the chickpeas, marinara sauce, dried oregano, dried basil, and crushed red pepper flakes. Season with salt and pepper, to taste. Turn to low and simmer for 5 minutes. Stir in the fresh basil.
Step 4
Serve with a dollop of whipped ricotta on top and crusty bread on the side. The ricotta will melt into the chickpeas, and you can dip your bread into the heavenly sauce!
Step 5
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