Creamy Chickpeas with Asparagus

Ingredients

• Olive oil 2 tbsp
• Shallots, finely chopped 2 medium
• Garlic, minced 2 cloves
• Asparagus, trimmed and cut into 3cm pieces 250g
• Chickpeas, drained and rinsed 2 x 400g cans
• Vegetable stock 150ml
• Vegan double cream 100ml
• Lemon juice 1 tbsp
• Fresh parsley, chopped 2 tbsp
• Salt to taste
• Black pepper, freshly ground to taste

Method

1. Heat the olive oil in a large frying pan or skillet over a medium heat. Add the chopped shallots and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Stir in the prepared asparagus pieces and cook for 3-4 minutes until they start to turn tender-crisp.
4. Add the drained chickpeas and vegetable stock to the pan. Bring to a gentle simmer and cook for 5 minutes, allowing the flavours to meld.
5. Pour in the vegan double cream and lemon juice. Stir well to combine and let it thicken slightly for 2-3 minutes.
6. Season generously with salt and freshly ground black pepper to your preference. Stir in most of the chopped fresh parsley.
7. Serve immediately, garnished with the remaining fresh parsley.