Recipe: Creamy Lemon Pepper Chickpeas

INGREDIENTS: 

• 2 tablespoons olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• ½ teaspoon fresh ground black pepper
• 2 (15 oz) cans chickpeas, drained
• 1 cup cashew cream (or heavy cream)
• ½ cup nutritional yeast (Parmesan)
• 2 handfuls baby arugula
• ¼ cup chopped Italian parsley
• 1 lemon, zested and juiced
• Salt, to taste
• Lemon slices, olive oil, and fresh black pepper
• Cooked rice, pasta, or crusty bread for serving

INSTRUCTIONS: 

1. Heat olive oil over medium heat. Add the shallots and sauté until softened, about 3-5 minutes. Stir in the garlic and cook for another minute, until fragrant. 
2. Add the mustard, then whisk in the flour and cook for about 1-2 minutes to let it bloom. Gradually whisk in the broth, stirring continuously, and let the mixture gently simmer until it thickens. 
3. Stir in the chickpeas and black pepper, and cook for about 5 minutes to warm through.
4. Reduce the heat to low, then add the cream, nutritional yeast, and arugula. Stir until the arugula is wilted and everything is well combined. 
5. Remove from the heat and stir in lemon zest, lemon juice, and salt to taste.
6. Serve on its own or over rice, pasta, or with crusty bread. Finish with lemon slices, a drizzle of olive oil, and freshly ground black pepper. 

*Cashew Cream

INGREDIENTS:

• 1 cup raw cashews
• 1 cup water

INSTRUCTIONS: 

1. In a heat-proof bowl, cover cashews with boiling water (about 1-2 inches above the cashews) and let soak for 20-30 minutes. Drain, then transfer the cashews to a blender with 1 cup of fresh water and blend until smooth and creamy.