Skillet Chickpeas with Whipped Ricotta

4.60 from 5 votes

Skillet Chickpeas with Whipped Ricotta

Recipe from Two Peas and Their Pod

Skillet Chickpeas with Whipped Ricotta- chickpeas are cooked in a hearty marinara sauce with spinach, garlic, onion, and herbs. To finish the dish, add a few dollops of whipped ricotta cheese. and serve with crusty bread!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: vegetarian

Servings:

Calories: 285kcal

Ingredients

For the whipped ricotta:

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

For the skillet chickpeas:

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

Instructions

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.
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.
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.
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!

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