Skillet Cheesy Chickpeas


Total Time:

20 minutes



In my quest to figure out the best way to use pantry staples – let me introduce you to Skillet Cheesy Chickpeas!!

Skillet Cheesy Chickpeas from (@whatsgabycookin)

Last week I got a LOT of questions about what to do with a can of chickpeas. Usually my answer would be duh, hummus. But I decided to expand my horizons and make a recipe for Skillet Cheesy Chickpeas and OMG IT’S BETTER THAN HUMMUS. Truly. The recipe is meant to serve 4, but my husband and I took it down all my ourselves for dinner one night it’s that good.

These Skillet Cheesy Chickpeas are reminiscent of chicken parmesan but with no parmesan. They take minutes to make, almost no prep work, and can be served on their own or with a side of bread so you can soak up all these cheesy tomato goodness at the bottom of the skillet!

And I used a traditional jarred tomato sauce (Rao’s) but you can use anything you want or any flavor. Tomato Basil, Vodka Sauce, Arriabatta, whatever you have on hand!

Skillet Cheesy Chickpeas from (@whatsgabycookin)

Need more recipes on what to do with a can of chickpeas:

Skillet Cheesy Chickpeas

Need a quick recipe to use canned chickpeas, these Skillet Cheesy Chickpeas are incredible and super easy!
5 from 11 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 4 people


  • 1/4 cup olive oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, roughly chopped
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 24-ounce jar marinara sauce
  • 1/4 cup boiling water
  • kosher salt and freshly cracked black pepper to taste
  • 1/3 pound mozzarella, shredded (about 1 1/3 cups)
  • basil and bread to garnish / serve


  • Heat the olive oil over medium high heat in a 10-12 inch skillet. Add the onion and saute until translucent. Add the garlic and cook for 30 seconds. Add the chickpeas and stir to combine, followed by the marinara sauce, boiling water to thin it out and season with salt and pepper.
  • Simmer for 10 minutes. Add the shredded cheese on top and transfer to the broiled to melt the cheese until bubbly and golden. Season with salt and pepper and basil and serve with chunky bread on the side.

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Angela Greene

    5 stars
    Yum! I don’t have chickpeas, but I will try with black beans.

    • Maria Seydel

      5 stars
      This is DELISH! I ate it with a big, creamy avocado, and it was exactly the comfort food I was craving!

  2. Katy D

    5 stars
    Can’t wait to try this!! I don’t have any basil on hand unfortunately so I will try with oregano and I think I’ll make some homemade corn tortilla chips for dipping!

  3. Jen

    I have chickpeas coming from Rancho Gordo. Any changes need to be made for dried chickpeas, ya think? Aside from the initial soaking obviously.

    • Gaby

      you’ll need to soak / cook ahead of time! then you’re golden

  4. Sanae

    Hi! This looks amazing. Can you tell me what size skillet you used? Thank you!

  5. Monika

    5 stars
    This looks so simple and delicious. So happy to have another recipe using chickpeas!

  6. Shay

    5 stars
    This was AMAZING! Perfect quarantine comfort food. We had it with a big green salad and fried polenta. Delish! Will be making again and again.

  7. Shay

    5 stars
    This was uh-mazing. I was skeptical. It seemed too easy, but that was also the appeal. I sauteed the onions a little longer than the recipe calls for because I like the caramelized flavor and the cheese was a hodgepodge of cheeses I was trying to use up. I served it with crispy polenta fries and a salad and it was the most perfect quarantine comfort food. This is definitely going into the quick, easy and delicious dinner rotation.

  8. Shanshan

    Soooo yum and easy! What a great idea incorporating pantry items!

    I sautéed some kale before adding 1 can of chickpeas (instead of 2).

  9. Jackie

    So I love the idea of this but
    Usually find chickpeas to be too toothsome. Any idea to make them a little softer?

  10. Paula Mix

    5 stars
    Honestly wish I had taken a photo..but didn’t think it would taste super great, kids made fun of me ages 21 & 24 and then they gobbled it up and couldn’t stop talking about how good it was..will definitely be making again ~ excellent meatless Monday!!!

  11. Megan

    5 stars
    These were SO easy and SO good! Total comfort food that the whole family can enjoy.

  12. Rachel

    5 stars
    Talk about the perfect weeknight meal! This recipe is so easy, quick, and delicious!! A perfect option for healthy and vegetarian, too!

  13. Emily

    5 stars
    I am trying to eat less meat and this is a delicious quick meal that I made with everything I had on hand. Will make again!

  14. Melissa O

    5 stars
    This was amazing! My husband wasn’t sure about this recipe, but we both ended up loving it! So delicious and easy to make. This is a keeper. Thank you!

  15. Beth Bokser

    First time making this… Easy and delicious! This one is a keeper!!!