Chickpea Cream
2 T
olive oil
3 cloves
garlic, peeled and smashed
3 sprigs
fresh rosemary
1 can
chickpeas, or 3/4 cup dried
1 T
tomato paste
3/4 cup + extra
vegetable broth
1 t
crushed red pepper
to taste
salt & pepper

This is another one of those catch-all, make your life way easier staples. Chickpeas are shockingly filling, they’re cheap, and they hold flavors well enough that you can manipulate them however you like. Take our advice: make this, customize it, keep it on hands at all times.

We like this spread on bread as a year-round alternative to tomato bruschetta, smeared on chicken baked chicken (try it during the last 5 minutes under a broiler), or as a very hearty vegan pasta sauce.


  1. If using dried chickpeas soak overnight in vegetable broth or water, or drain and rinse canned chickpeas
  2. Heat the olive oil over medium heat, and sauté garlic and a few sprigs of rosemary until fragrant (about 5 minutes)
  3. Add the chickpeas to the oil, sauté for 30 seconds, then add 2 T vegetable broth and tomato paste and crushed red pepper, salt & pepper. Sauté and stir it up for 2-3 minutes
  4. Add the rest of the broth, cook and stir until the chickpeas start to bust open
  5. Transfer mixture to a blender or food processor. Throw in the smashed garlic from before, if you like it like that. Pulse until creamy, adding bits of broth if it’s too thick. Season with salt and pepper to taste

**if using for pasta, reserve some of the pasta water to transform the chickpea paste into a killer sauce