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Creamy Tomato Chickpeas & Prosciutto Di Parma
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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