This is one of my all time favourte comfort meals. I just love how the cheese forms a natural warm sauce for the chickpeas.
Hot Cheesey Chickpeas
Ingredients
- 2 cans chickpeas drained
- 2 handfuls cheese such as guryere, parmesan or cheddar, freshly grated
- 1 bunch flat leaf parsley to serve
Instructions
- Place chickpeas in a microwave proof bowl. Toss in the cheese.
- Cook for 1-2 minutes on high until the cheese has melted and everything is hot. Serve with parsley on top.
Variations
different legumes – feel free to use other canned or cooked beans instead of the chickpeas.
different cheeses – a good melting cheese is best. Or try a combination of parmesan, mozzarella, cheddar, emmental, raclette.
carnivore – add in a handful of chopped bacon, salami or finely shaved proscuitto.
vegan / dairy-free – heat the chickpeas on their own and serve drizzled with tahini.
carb lovers / more substantial – serve with hot buttered toast OR add cooked pasta.
don’t have a microwave? – just heat the chickpeas and cheese under the grill (broiler) until hot and melted.
paleo (gluten, grain + dairy-free) – cook burgers with kale chips instead.
more veg – add roast or grilled veg like zucchini, mushrooms or eggplant.
Do Ahead Potential?
Best served fresh but the chickpeas and cheese could be combined ahead of time.
Waste Avoidance Strategy
chickpeas – pantry.
cheese – will keep for weeks in the fridge. Can be frozen.
parsley leaves – will keep for 2-3 weeks in a plastic bag in the fridge. Parsley tends to be the most long lived of the fresh herbs. Can be frozen or make into a parsley pesto by whizzing with a handful of pinenuts, grated parmesan and clove of garlic then add enough extra virgin olive oil to make a chunky paste.
Problem Solving Guide
bland – choose a different cheese next time or use more!
dry – again a different cheese will help or drizzle with a little extra virgin olive oil.
Serving Suggestions
Best when hot from the microwave.
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back to: Beyond the Sandwich Overview
Add to my Old Favourite Recipes
We had just returned home after being away for 2 weeks. We had no fresh food on hand. Then I thought about the Plan B Meals Challenge and pulled out this recipe. I had chickpeas and cheese on hand so I threw this together. For only 2 ingredients, it was amazingly satisfying and delicious. Even my husband enjoyed it. A couple of weeks later, I had some over-ripe tomatoes that needed to be used up. I remembered this recipe and modified it by adding the tomatoes (I cut them into chunks) and some green beans to the chickpeas and cheese. Delicious and once again my husband enjoyed it too. Always a plus when a meal is hearty enough to satisfy a man’s appetite!
Fantastic Diane!
This is what plan B meals are all about 🙂
So simple, perfect and healthy.
Yes Heather!
What would be some good veggies to add to this? You suggest adding meat to it, but it’s already pretty high in protein. How can I make this a more balanced meal (more servings of veg)?
Good question Mrs Mack!
I’d probably start with any thing you’d be happy to add to a salad… so chopped red peppers (capsicum), carrot, sliced mushrooms, salad leaves. Or add cooked veg like grilled eggplant or peppers, broccoli, kale.
Jx
I added some red pepper flakes, prosciutto, and arugula instead of parsley. The arugula was key for me, because it cut through the starchy-ness of the chickpeas. Delicious and super easy!
Sounds really lovely Karen!