Hi, ich bin Emilia und ich koche hier für uns beide. Heute rühre ich eine cremige Pfanne, die nach Urlaub riecht und nach Feierabend schmeckt. Getrocknete Tomaten Rezepte treffen auf Kichererbsen, viel Knoblauch und frische Kräuter. Ich nenne das mein kleines Rettungsseil für lange Tage, an denen der Magen grummelt und der Kopf nach Ruhe sucht. Wir starten simpel und schnell. Ich greife zu 15 Minuten Rezepte und manchmal zu 5 Minuten Rezepte, wenn die Geduld schwindet. Die getrockneten Tomaten brutzeln leise, die Pfanne zischt, die Küche riecht nach Sommer. Ich probiere vom Löffel und nicke. Ja, das trägt durch den Abend. Magst du Abwechslung. Dann denk an Getrocknete Tomaten Dip für morgen oder an Getrocknete Tomaten Einlegen für die Vorratsliebe. Tomaten Rezepte geben mir immer Halt, wenn es schnell gehen muss. Und falls dich Pasta lockt, passt die Sauce auch zu Cremige Pasta Rezepte. Wir kochen ohne Stress und mit Humor. Wenn etwas kleckert, dann wischen wir es weg und lächeln weiter. Am Ende wartet eine Schüssel, warm, sämig, kräuterfrisch.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cremige Kichererbsen aus einer Pfanne Recipe
- 3) Ingredients for Cremige Kichererbsen aus einer Pfanne
- 4) How to Make Cremige Kichererbsen aus einer Pfanne
- 5) Tips for Making Cremige Kichererbsen aus einer Pfanne
- 6) Making Cremige Kichererbsen aus einer Pfanne Ahead of Time
- 7) Storing Leftover Cremige Kichererbsen aus einer Pfanne
- 8) Try these Hauptgerichte next
- 9) Cremige Kichererbsen aus einer Pfanne
- 10) Nutrition
1) Key Takeaways
I cook this for weeknights when patience runs thin and hunger gets loud. The dish tastes rich, feels cozy, and needs little fuss. I start with pantry stars, then let heat and time do the quiet work. At Emilia Rezepte, I share food that saves the day without drama, and this one sits near the top. Visit Emilia Rezepte at https www punkt emiliarezepte punkt com for more ideas.
The sauce leans on sun dried tomatoes, cream that stays light, and garlic that smells like home. Getrocknete Tomaten Rezepte guide the flavor, and I keep the method crisp and tidy. You get a one pan meal that spoons over rice or pasta and plays nice with a green salad on the side.
Leftovers keep their shape, reheat without fuss, and taste even better the next day. The spice level stays friendly, yet a pinch more chile wakes it up. I wrote this as Emilia, for our shared kitchens, and I test it often, then fix the small things so we get smoother cooking next round.
2) Easy Cremige Kichererbsen aus einer Pfanne Recipe
I reach for this on busy nights, because it builds fast and tastes like we cared. Getrocknete Tomaten Rezepte anchor the flavor, and yes, Getrocknete Tomaten Rezepte also bring that deep summer note that makes the room smell bright. The main keyword sits here on purpose, and it fits, since the tomatoes do the heavy lifting. On Emilia Rezepte, I keep recipes honest and kind to your schedule, and this one plays that role well.
We start simple. Chickpeas bring body and cream soaks up the aromatics. Garlic softens, then the pan hums. I scrape the bottom, catch those bits, and fold everything until the spoon moves like a small wave. The sauce clings to each chickpea, and the color lands between amber and brick. A squeeze of lemon brightens things, and fresh basil perks up the finish. The whole scene feels homey and practical.
I like how this meal adapts. Pasta night. Rice night. Toast night. It all works. If you crave more heat, add another small shake of chile. If you want silk, splash a touch more cream. If you want tang, a spoon of the tomato oil brings a gentle pop. Easy cooks share a rhythm, and this one keeps that rhythm so you can breathe a little.
3) Ingredients for Cremige Kichererbsen aus einer Pfanne
Chickpeas I use two cans, rinsed well, for a steady bite and a plant based base that fills the bowl without feeling heavy.
Olive oil A spoon warms the pan and carries the flavors. The mild fruit note matches the tomatoes and the basil.
Garlic Five small cloves, chopped fine, soften and turn sweet. The aroma signals that dinner stands close.
Sun dried tomatoes A half cup, chopped, brings that deep red color and the taste that lifts the whole pan. Here we echo the idea behind sun dried tomato recipes, one of my favorite semantics for Getrocknete Tomaten Rezepte.
Dried oregano A light shake adds warmth and balances the acid from the tomatoes.
Crushed chile A small pinch gives a calm glow. Add more if you want a stronger kick.
Sea salt A measured spoon makes the other flavors speak clearly. Taste and adjust at the end.
Black pepper Fresh ground pepper rounds the finish and pairs with the oregano.
Tomato paste One spoon deepens the color and thickens the sauce so it grabs each chickpea.
Plant cream I like oat cream for a clean, soft mouthfeel that stays stable and does not split.
Vegetable broth A cup loosens the sauce and helps it simmer into that gentle, glossy coat.
Baby spinach Two handfuls wilt fast and add a fresh green note that keeps the dish lively.
Basil Thin ribbons add a bright lift at the end. Think of it as a green exclamation point, only softer.
Vegan parmesan Optional, yet nice for a salty finish and a little body on top.
4) How to Make Cremige Kichererbsen aus einer Pfanne
Step 1 Warm the oil in a wide pan over medium heat. Add garlic. Stir until it smells sweet and looks pale gold. Keep things calm to avoid browning.
Step 2 Stir in the chopped sun dried tomatoes, oregano, salt, pepper, and chile. Let the mix sizzle for a minute. The oil turns red and fragrant.
Step 3 Add the chickpeas, tomato paste, broth, and plant cream. Stir, then let it simmer. The sauce thickens, the chickpeas get glossy, and the pan sounds steady.
Step 4 Fold in the spinach. Stir until the leaves soften and turn deep green. Taste, then adjust the salt or the heat to your liking.
Step 5 Take the pan off the heat. Add basil and, if you like, a small shower of vegan parmesan. Spoon into warm bowls and serve at once.
For readers who search for ideas for sun dried tomatoes, this method gives a quick path to creamy comfort. On Emilia Rezepte, I cook with calm steps so weeknights feel lighter.
5) Tips for Making Cremige Kichererbsen aus einer Pfanne
Salt the broth with care. The tomatoes carry salt too. Taste near the end, then add only what the sauce needs. Small changes make the dish sing.
Scrape the fond. Those browned bits hide flavor. A splash of broth loosens them and turns the sauce rich. Stir slow and steady to keep the texture smooth.
Use the tomato oil. The jar holds liquid gold. A spoon in the pan boosts aroma and ties the flavors together. It fits with the spirit of Getrocknete Tomaten Rezepte and with Tomaten Rezepte you may already love.
6) Making Cremige Kichererbsen aus einer Pfanne Ahead of Time
This meal sits well in the fridge and comes back to life on the stove. I cook it at noon, chill it, then warm it for dinner. The cream stays smooth and the chickpeas keep their bite.
If you plan to serve with pasta, hold a splash of the sauce back. Warm both, then thin with a small pour of broth so it hugs the noodles. For a spread, blitz a cup and you get a quick Getrocknete Tomaten Dip that pairs with crisp veg.
For pantry planning, keep a jar ready for Getrocknete Tomaten Einlegen. The same oil seasons tomorrow’s salad, and the tomatoes slide into sandwiches. Easy habits build good meals without stress.
7) Storing Leftover Cremige Kichererbsen aus einer Pfanne
Pack leftovers in a tight container and chill for up to four days. The flavor deepens and the sauce sets a bit. On reheat, add a splash of broth to loosen.
For the freezer, portion into small tubs so thawing stays quick. The texture holds fine, and the basil still smells fresh when you warm it gently. Stir often to keep the sauce silky.
Serve over rice for a fast bowl, or spoon onto toast with a swipe of hummus. That kind of small shift keeps the week interesting and low stress.
8) Try these Hauptgerichte next
[yarpp]9) Cremige Kichererbsen aus einer Pfanne
Cremige Kichererbsen One Pot mit Getrocknete Tomaten Rezepte
Zutaten
- 2 Dosen Kichererbsen je 400 g, abgespült und abgetropft
- 1 Esslöffel Olivenöl
- 5 Knoblauchzehen, fein gehackt
- 1 halbe Tasse eingelegte getrocknete Tomaten, grob gehackt
- 1 halber Teelöffel getrockneter Oregano
- 1 viertel Teelöffel schwarzer Pfeffer
- 1 Teelöffel Salz
- 1 halber Teelöffel Chiliflocken
- 1 Esslöffel Tomatenmark
- 1 Tasse pflanzliche Sahne, zum Beispiel Hafer oder Soja
- 1 Tasse Gemüsebrühe
- 2 Handvoll Babyspinat
- 4 bis 5 Basilikumblätter, fein geschnitten
- 1 halbe Tasse veganer Parmesanersatz optional
Anleitung
- Olivenöl in einer großen Pfanne erhitzen, Knoblauch bei mittlerer Hitze ein bis zwei Minuten anrösten bis Duft aufsteigt
- Getrocknete Tomaten, Oregano, Chiliflocken, Salz und Pfeffer zugeben und eine Minute mitrösten
- Kichererbsen, Brühe, Tomatenmark und Sahne einrühren, Spinat dazugeben und sanft unterheben
- Fünf Minuten köcheln lassen, bis alles heiß ist und der Spinat einfällt
- Abschmecken und bei Bedarf Salz, Pfeffer oder Chiliflocken ergänzen
- Vom Herd nehmen, Basilikum und optional veganen Parmesan unterheben und sofort servieren
10) Nutrition
A serving sits around three hundred calories, with a calm balance of carbs, protein, and fat. Fiber stays generous thanks to the chickpeas and spinach. Sodium depends on your broth and tomato brand, so taste and adjust with care.
Plant based cream keeps things light, yet the sauce still coats the spoon. If you add pasta, count an extra handful of calories, yet the bowl still lands in a steady spot for a weeknight meal. The aim here stays the same. Good flavor, simple prep, real comfort.
For more recipes and gentle tweaks, I share notes and updates on Emilia Rezepte at https www punkt emiliarezepte punkt com. We test, we taste, we fix the small things, then we cook it again so you can trust the results.
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