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Creamy Tomato Chickpeas & Prosciutto Di Parma

Creamy Tomato Chick Peas with Prosciutto


  2  garlic cloves, sliced

  2 tablespoons olive oil
  1  tablespoon tomato paste

  ½ teaspoon smoked paprika

  ¼ cup stock
  ¼ cup heavy cream

  ½ teaspoon salt
  2  tablespoons finely chopped chives


Cook garlic in oil over medium heat until fragrant but not brown, 1-2 minutes. Add paprika and tomato paste; dissolve into oil. Reduce heat to low.


Add chickpeas and heavy cream; stir until cream is tinted red and chickpeas are coated. Add stock and season with salt. Cook until broth is slightly reduced, another 1 minute. Stir in parsley.


Serve with toasted bread and sliced Prosciutto di Parma.


Makes 2 servings. 

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