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Pepper Beans in Creamy Garlic Sauce with Crispy Chickpea Crumble Recipe

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4.2 from 50 reviews

This vibrant Pepper Beans recipe features creamy garlic sauce with tender white beans and kale, topped with a crunchy, flavorful chickpea crumble. A perfect vegan dish combining wholesome plant-based proteins and herbs, ideal for a nourishing lunch or dinner. The creamy cashew-based sauce blended with garlic and spices adds rich flavor, while the crispy chickpea topping brings delightful texture.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Crispy Chickpea Topping

  • 1 cup cooked chickpeas (or canned chickpeas)
  • 1/2 cup breadcrumbs (or 1 slice of bread)
  • 1/2 cup chopped parsley (or cilantro, or other herbs of choice)
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried thyme (or a mix of thyme and oregano)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 teaspoons extra virgin olive oil
  • 3 cloves garlic (minced)
  • 1/2 teaspoon Aleppo pepper flakes (or red pepper flakes)
  • 2 teaspoons onion flakes
  • 1/2 teaspoon lemon zest (optional)
  • 1 tablespoon nutritional yeast (optional)

Pepper Beans Sauce and Cream

  • 2 teaspoons extra virgin olive oil
  • 5 cloves garlic (minced)
  • 1 to 1 1/2 cups chopped yellow or white onion
  • 1/2 teaspoon salt (divided)
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup raw cashews
  • 2 tablespoons hemp seeds
  • 1/2 cup cooked chickpeas
  • 1 tablespoon nutritional yeast (or more, to taste)
  • 1 teaspoon Dijon mustard
  • 2 to 3 cups chopped baby kale (or a mix of kale and spinach)
  • 15 ounce can white beans
  • 3 – 4 tablespoons vegan mozzarella (optional)
  • 1 teaspoon miso (optional)

Instructions

  1. Drain and Divide Beans: Drain the canned chickpeas and white beans thoroughly, letting them sit for a few minutes. Separate the chickpeas into 1 cup for the crispy topping and 1/2 cup for the sauce.
  2. Prepare Chickpea Topping: Combine 1 cup chickpeas, breadcrumbs, parsley, onion powder, salt, black pepper, and thyme in a food processor and pulse until coarsely chopped. Alternatively, finely chop on a cutting board with a knife to a coarse crumb consistency.
  3. Toast the Topping Mixture: Heat a skillet over medium heat and add 2 teaspoons olive oil. When hot, add minced garlic, reduce heat to low, and sauté until garlic starts to turn golden. Add the chickpea crumb mixture and Aleppo pepper flakes, stirring well. Cook for 3-4 minutes.
  4. Crisp the Topping: Stir in onion flakes and continue cooking over low heat for 5-7 minutes, stirring occasionally until the mixture becomes crispy and golden.
  5. Optional Air Fryer Topping: Combine the toasted garlic with the chickpea mixture and remaining topping ingredients. Air fry at 370°F (188°C) for 8-10 minutes until crispy. For a shortcut, replace minced garlic with 1/2 teaspoon garlic powder, pulse all topping ingredients together, and air fry for 10 minutes.
  6. Cook Onion and Garlic Base: In the same skillet, heat 2 teaspoons olive oil over medium heat. Add minced garlic, reduce heat to low, and lightly brown garlic. Add chopped onion and 1/4 teaspoon salt, stirring to soften garlic and onion. Raise heat to medium, cooking onion until evenly golden (6-8 minutes), adding small splashes of water if pan dries out.
  7. Make Cream Mixture: Blend raw cashews, hemp seeds, 1/2 cup chickpeas, Dijon mustard, 1/4 teaspoon salt, nutritional yeast, and 1 cup water until smooth and creamy. Blend for about 1 minute, rest for 2-3 minutes, then blend again until completely smooth. Set aside.
  8. Combine and Simmer Sauce: Add black pepper and oregano to the cooked onion, stirring well. Add kale or spinach, cooking until wilted. Pour in the cream mixture and mix thoroughly. Add the white beans and stir to combine. Rinse blender with 1/4 cup water and add to the pan, adding more water if desired to adjust sauce consistency. Partially cover and cook for 3-5 minutes, stirring occasionally, until sauce thickens evenly.
  9. Adjust Seasoning and Serve: Taste and adjust salt, pepper, and herbs as needed. Turn off heat, evenly sprinkle crispy chickpea crumble over the beans. Serve immediately with toasted bread, garlic bread, pita, side salad, pasta, quinoa, or baked potato/vegetables.

Notes

  • For a quicker topping, substitute minced garlic with garlic powder and air fry directly.
  • Lemon zest and nutritional yeast add bright and cheesy notes but are optional.
  • Use parsley, cilantro, or preferred fresh herbs interchangeably in the topping.
  • Optional vegan mozzarella and miso can add extra flavor and creaminess to the sauce.
  • If cashews aren’t available, try soaked raw sunflower seeds as a substitute in the cream mixture.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan, Mediterranean-inspired
  • Diet: Vegan

Find it online: https://ellarecipe.com/pepper-beans-in-creamy-garlic-sauce-with-crispy-chickpea-crumble-recipe-2/