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
- 2 cans chickpeas drained
- 2 handfuls cheese such as guryere, parmesan or cheddar, freshly grated
- 1 bunch flat leaf parsley to serve
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.
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.
Best when hot from the microwave.