Hot Cheesey Chickpeas

hot cheesey chickpeas-2

Hot Cheesey Chickpeas

This is one of my all time favourte comfort meals. I just love how the cheese forms a natural warm sauce for the chickpeas.

serves 2-3
takes: 10 minutes

2 cans chickpeas, drained
2 handfuls freshly grated cheese such as guryere, parmesan or cheddar
1 bunch flat leaf parsley leaves, to serve

1. Place chickpeas in a microwave proof bowl. Toss in the cheese.

2. Cook for 1-2 minutes on high until the cheese has melted and everything is hot. Serve with parsley on top.

Do Ahead Potential?

Best served fresh but the chickpeas and cheese could be combined ahead of time.

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.

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.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
dashboard module icons5 module icons6 module icons7 module icons8 module icons9 module icons10 module icons3
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

back to: Beyond the Sandwich Overview

Print Friendly, PDF & Email
FavoriteLoadingADD TO MY FAVOURITE RECIPES

{ 4 comments… read them below or add one }

Mrs. Mack July 13, 2014

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)?

Reply

jules July 17, 2014

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

Reply

Karen November 6, 2013

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!

Reply

jules November 19, 2013

Sounds really lovely Karen!

Reply

Leave a Comment