Marry Me Chickpeas

This simple recipe is a family favorite at Cushman Farm. It comes together quickly for a hearty meal any night of the week. Think of it as Tuscan chili – creamy, satisfying, and utterly irresistible! This recipe stores well in the fridge for up to 7 days. When ready to reheat, just pop it in the microwave in 30-second bursts until warm.

Yield: 4 servings

Ingredients

• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• ½ tsp dried oregano
• ½ tsp kosher salt
• ½ tsp crushed red pepper flakes
• ¼ tsp fresh ground black pepper
• ½ cup sundried tomatoes, roughly chopped
• 1 cup vegetable broth
• 2 15-oz cans chickpeas, drained and rinsed
• 1 cup The Farmer’s Cow Whole milk
• ½ cup grated Parmesan cheese
• 2 tbsp fresh basil, roughly chopped

Instructions

1. Heat butter in a large sauté pan; when hot, add garlic and spices; cook about 2 minutes until fragrant.
2. Stir in sundried tomatoes, broth, and chickpeas. Continue cooking on medium heat, uncovered, for 5 minutes.
3. Remove from heat; stir in milk, cheese, and basil and mix to combine.
4. Serve with warm, crusty bread or over orzo or rice.

Date Posted: April 28, 2025

• Milk
• Eggs