In my quest to figure out the best way to use pantry staples - let me introduce you to Skillet Cheesy Chickpeas!!
Table of Contents
Why I Love This Recipe
Last week I got a LOT of questions about what to do with a can of chickpeas. Usually my answer would be duh, hummus or this chickpea chopped salad. 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 my chicken parmesan or my delicious eggplant parmesan recipe 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!
Ingredients
- Olive Oil
- Onion
- Garlic
- Chickpeas
- Marinara Sauce
- Water
- Kosher Salt and Freshly Cracked Black Pepper
- Shredded Mozzarella
- Basil and Bread to Garnish / Serve
*For a full list of ingredients and instructions please see recipe card below
How to Make Skillet Cheesy Chickpeas
Step 1: Heat the olive oil over medium high heat in a large skillet. Add the onion and sauté for 3-5 minutes until soft. Add the garlic and cook for 30 seconds until fragrant.
Step 2: 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.
Step 3: Add the shredded cheese on top and transfer to the broiler to melt the cheese until bubbly and golden.
Step 4: Season with salt and pepper and basil.
How to Store Skillet Cheesy Chickpeas
To store this recipe, I usually transfer the remaining leftovers to an air-tight container. Then, when you're ready to reheat these leftovers, you can pop it in the microwave until warm, or if you prefer, you can place it in the oven at a low temperature for a few minutes and serve as needed.
Tips & Tricks
- Serve over roasted chicken: If you're looking to use this recipe in a main dish, serving this over roasted chicken is the perfect way to spice up your weeknight meals. Delish!
- Don't forget your basil!: Topping this recipe with fresh basil is key to bringing all the flavors together. Plus, who doesn't love to see that pop of color?!
- Serve with chunky bread: Looking to use this as a side dish alongside your main course? A fresh french baguette is the perfect way to serve this recipe.
FAQs
Do I have to soak my chickpeas before cooking?
Soaking your chickpeas is not necessary for this recipe, but, if you would like to do so beforehand, be my guest!
Should I rinse my chickpeas before cooking?
Yes! You should always rinse your chickpeas after they've been drained from their can. This ensures that they are free of any excess sodium.
Pairs Well With
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Stuck in a dinner rut? Looking for new delicious dinner ideas? Check out my roundup of 50+ easy dinner ideas here.
Skillet Cheesy Chickpeas
Ingredients
- 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
Instructions
- 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.
Notes
- Serve over roasted chicken: If you're looking to use this recipe in a main dish, serving this over roasted chicken is the perfect way to spice up your weeknight meals. Delish!
- Don't forget your basil!: Topping this recipe with fresh basil is key to bringing all the flavors together. Plus, who doesn't love to see that pop of color?!
- Serve with chunky bread: Looking to use this as a side dish alongside your main course? A fresh french baguette is the perfect way to serve this recipe.
These were SO easy and SO good! Total comfort food that the whole family can enjoy.
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!!!
So I love the idea of this but
Usually find chickpeas to be too toothsome. Any idea to make them a little softer?
Soooo yum and easy! What a great idea incorporating pantry items!
I sautéed some kale before adding 1 can of chickpeas (instead of 2).
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.
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.
Yeah. Same here.
You think you could sub goat cheese for the mozzarella?
totally
This looks so simple and delicious. So happy to have another recipe using chickpeas!
Can this be made ahead and broiled later?
sure I don't see why not!
What size skillet did you use?
10 inch!
Hi! This looks amazing. Can you tell me what size skillet you used? Thank you!
10 inch!
I have chickpeas coming from Rancho Gordo. Any changes need to be made for dried chickpeas, ya think? Aside from the initial soaking obviously.
you'll need to soak / cook ahead of time! then you're golden
How large is the jar of marinara sauce you used?
24 ounces
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!
Yum! I don’t have chickpeas, but I will try with black beans.
This is DELISH! I ate it with a big, creamy avocado, and it was exactly the comfort food I was craving!