Southwest Creamy Chickpeas (Cornmilk Skillet) (Edit recipe)

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Southwest Creamy Chickpeas is a cozy one-skillet meal made extra luscious with Maizly cornmilk. The naturally sweet, creamy cornmilk base pairs beautifully with jalapeño, paprika, lemon flake salt, and tender chickpeas for a nourishing, flavor-packed dish that’s both comforting and fresh. With fiber-rich chickpeas and spinach, prebiotic benefits from onion and garlic, and the option to use nutritional yeast for added B-vitamins, this skillet is as supportive for your gut as it is satisfying on the spoon.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

15

Serves: 8

Ingredients

1.5 Tbsp Butter, Unsalted
1 Tbsp Avocado Oil
0.5 Vidalia Onion, diced
1 Jalapeño Pepper, minced (remove seeds for milder heat)
3 cloves Garlic, minced
1 tsp Lemon Finishing Salt - Texas Salt Co.
0.5 tsp Black Peppercorns, Ground Fresh
0.75 tsp Dry Mustard Powder
0.5 tsp Organic Sweet Paprika - Primal Palate
2 Tbsp All Purpose Flour
1.5 cups Cornmilk - Maizly
30 oz Chickpeas, 2 (15-oz) cans, drained
0.5 cup Baby Spinach, chopped
0.25 cup Parmesan Cheese, for dairy-free, sub in 3 Tbsp nutritional yeast
0.5 Lemon Juice, juice from 1/2 lemon

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sauté aromatics: In a large skillet over medium heat, melt butter with olive oil. Add diced onion and cook 3–4 minutes until softened. Stir in minced jalapeño and cook 1 minute more.
Add garlic: Stir in garlic and cook 30–60 seconds until fragrant. Season & build the roux. Add lemon flake salt, black pepper, mustard powder, and paprika. Sprinkle in flour and stir continuously for 1–2 minutes to cook out the raw flour taste.
Add cornmilk: Slowly whisk in Maizly cornmilk until smooth. Simmer 3–5 minutes, stirring occasionally, until thick and silky.
Add chickpeas: Stir in chickpeas and simmer 5–7 minutes. Lightly mash a few chickpeas with the back of a spoon to naturally thicken the sauce.
Finish: Stir in chopped spinach and parmesan (or nutritional yeast). Cook just until spinach wilts and cheese melts into the sauce.
Brighten & serve: Finish with a squeeze of fresh lemon and adjust seasoning if needed.

Notes

Optional dairy-free swap: 3 Tbsp nutritional yeast (in place of parmesan). To serve: lemon slices, chopped spinach, extra cracked pepper

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	413
Fat:	12 g
Carbohydrates:	63 g
Protein:	15 g
Cholesterol:	8 g
Sodium:	152 mg
Fiber:	16 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.