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Pepper Beans in Creamy Garlic Sauce with Crispy Chickpea Crumble Recipe

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4.2 from 86 reviews

A flavorful and creamy vegan dish featuring peppery beans in a rich garlic cashew sauce, topped with a crispy chickpea crumble seasoned with herbs and spices. This recipe combines wholesome ingredients like white beans, chickpeas, kale, and nutritional yeast to create a comforting and nutritious meal perfect for lunch or dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Crispy Chickpea Crumble

  • 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 (see notes for sub)
  • 1/2 teaspoon lemon zest (optional)
  • 1 tablespoon nutritional yeast (optional)

Pepper Beans in Creamy Garlic Sauce

  • 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 Prepare Beans: Drain the cans of chickpeas and white beans and let them sit to drain thoroughly. Separate the chickpeas into two portions: 1 cup for the crispy topping and 1/2 cup for the creamy sauce.
  2. Make the Crispy Chickpea Topping: In a food processor, combine 1 cup of chickpeas, breadcrumbs, parsley, onion powder, salt, black pepper, and dried thyme. Pulse until the mixture is coarsely chopped. Alternatively, finely chop ingredients by hand with a knife for a coarse texture.
  3. Toast and Cook Topping Mixture: Heat a skillet over medium heat and add 2 teaspoons extra virgin olive oil. When the oil is hot, add minced garlic, reduce heat to low, and cook until garlic starts to turn golden. Stir in the chickpea-breadcrumb mixture and Aleppo pepper flakes, cooking for 3-4 minutes. Add onion flakes and continue cooking for another 5-7 minutes until the mixture becomes crispy.
  4. Air Fryer Option for Topping: Combine the pan-toasted garlic with the chickpea mixture and remaining topping ingredients. Place mixture in an air fryer basket and air fry at 370°F (188°C) for 8-10 minutes until crispy. For a quicker method, use 1/2 teaspoon garlic powder instead of minced garlic in the food processor, then air fry for 10 minutes.
  5. Prepare the Pepper Beans: In the same skillet, heat 2 teaspoons extra virgin olive oil over medium heat. Add minced garlic, reduce heat to low, and cook until garlic begins to brown lightly. Add chopped onion and 1/4 teaspoon salt, mixing well to cool garlic and prevent burning. Raise heat to medium and cook onions until golden (about 6-8 minutes), adding a splash of water if pan dries out.
  6. Make the Cream Mixture: In a blender, combine raw cashews, hemp seeds, 1/2 cup chickpeas, Dijon mustard, 1/4 teaspoon salt, nutritional yeast, and 1 cup water. Blend for about 1 minute until smooth. Let sit for 2-3 minutes, then blend again for 30 seconds to 1 minute until completely creamy.
  7. Combine and Cook Sauce: Once the onions are golden, stir in black pepper and oregano. Add kale or spinach and cook until wilted. Pour in the blended cream mixture and stir thoroughly. Add the white beans and mix to combine. Rinse blender with 1/4 cup water and add to the skillet; add more water if a thinner sauce is desired. Partially cover and cook for 3-5 minutes, stirring occasionally until sauce thickens.
  8. Adjust Seasoning and Serve: Taste and adjust the seasoning with more salt, black pepper, or herbs like oregano, fresh basil, or thyme. Turn off the heat and evenly spread the crispy chickpea crumble over the beans. Serve immediately with toasted bread, garlic bread, pita, a side salad, pasta, quinoa, or baked vegetables.

Notes

  • You can substitute parsley with cilantro or other fresh herbs in the crumble.
  • If you don’t have onion flakes, use 1 teaspoon onion powder or finely minced fresh onion as a substitute.
  • Optional ingredients like lemon zest, nutritional yeast, vegan mozzarella, and miso add depth but can be omitted if unavailable.
  • For a vegan version, ensure vegan mozzarella is used or omit cheese altogether.
  • The air fryer method speeds up the crunching of the topping, but stovetop preparation is equally delicious.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan, Plant-based
  • Diet: Vegan

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