In my quest to figure out the best way to use pantry staples - let me introduce you to Skillet Cheesy Chickpeas!!
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!
Need more recipes on what to do with a can of chickpeas:
- California Cobb
- Green Goddess Hummus
- Loaded Falafel Salad
- Power Salad
- Summer Hummus
- Calabrian Chili Hummus
- The Best Basic Hummus
Stuck in a dinner rut? Looking for new delicious dinner ideas? Check out my roundup of 50+ easy dinner ideas here.
Skillet Cheesy Chickpeas
- ¼ cup olive oil
- 1 onion, thinly sliced
- 4 cloves garlic, roughly chopped
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 24-ounce jar marinara sauce
- ¼ cup water
- kosher salt and freshly cracked black pepper to taste
- 1-2 cups shredded mozzarella
- basil and bread to garnish / serve
- Heat the olive oil over medium high heat in a large skillet. Add the onion and saute for 3-5 minutes until soft. Add the garlic and cook for 30 seconds until fragrant. 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 broiler to melt the cheese until bubbly and golden. Season with salt and pepper and basil.
Wondering if i should remove the skins from the chickpeas? I know the recipe doesn't say to but wondering if worth the extra step
This was delish! I made it with cannellini beans because that is all I had and it was divine! I imagine it is even better with chickpeas. I can't wait to try it again with those! I also think it would be great with goat cheese. Thanks Gaby!
So Easy! My husband even ate it! Definitely a winner ! When you need a quick dinner this is it and plus it is really good!
I just made this after seeing Le Creuset IG post. This is so delicious and filling. I used shallots instead of onion. And some naan bread to dip.
Freaking delicious! Easy peasy & cheesy! Absolutely adding this to our rotation of vegetarian meals.
Excited to try this- love all your recipes, Gaby! Do you have a suggestion between the bagged/shredded mozzarella you can buy vs buying a round of fresh mozz and grating myself? worth the extra effort? what did you and T. do? Thx!! <3
either is fine for this recipe to be honest. I will specify in the ingredients if it NEEDS to be fresh mozzarella for any reason
First time making this... Easy and delicious! This one is a keeper!!!
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!
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!
Talk about the perfect weeknight meal! This recipe is so easy, quick, and delicious!! A perfect option for healthy and vegetarian, too!