Cheese And Chickpeas: A Tasty Pairing Guide

Chickpeas and cheese are a match made in heaven. Whether you're whipping up a quick weeknight dinner or experimenting with plant-based alternatives to dairy, combining chickpeas and cheese is a delicious option. From skillet cheesy chickpeas to chickpea mac and cheese, there are endless ways to enjoy this tasty duo.

Chickpeas and cheddar sauce

Ingredients and Method

The basic ingredients for this dish are chickpeas, a neutral oil such as vegetable or canola, salt, pepper, and cheddar cheese. You can use a young or mild variety of cheddar for a smoother sauce.

To prepare the dish, start by rinsing and draining a 15-ounce can of chickpeas. Separate a quarter cup of chickpeas and roughly chop them. Heat some oil in a skillet over medium heat, add the chopped chickpeas with a pinch of salt and pepper, and let them crisp up for about 5 minutes until frizzled and browned.

For the sauce, heat some heavy cream in a separate pot over medium heat until it starts to simmer. Reduce the heat to low and add the grated cheddar, stirring until a smooth sauce forms. You can also use a blender to combine the cheese with other ingredients like vegetable broth, nutritional yeast, lemon juice, and spices for a vegan option.

Finally, mix the larger portion of chickpeas into the sauce and season with salt and pepper to taste. Divide the dish into bowls and top with the crispy chickpeas for added texture.

Serving Suggestions and Variations

This dish is versatile and can be served as a main course or side. For a heartier meal, serve it over roasted chicken or with a side of chunky bread to soak up the sauce. You can also add fresh herbs like basil or parsley for extra flavour.

For a vegan option, chickpea cheese sauce can be used as a delicious and healthy substitute for mac and cheese, nachos, or baked potatoes. It's lower in fat and higher in fibre, making it a nutritious and satisfying choice.

Skillet Cheesy Chickpeas

Ingredients:

• 1/4 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 (or any other flavour)
• Kosher salt and freshly cracked black pepper to taste
• 1-2 cups shredded mozzarella
• Basil and bread to garnish/serve

Method:

• 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.

Storage:

To store this recipe, transfer the remaining leftovers to an airtight container. Then, when you're ready to reheat these leftovers, you can pop it in the microwave until warm, or place it in the oven at a low temperature for a few minutes and serve as needed.

Serving suggestions:

• Serve over roasted chicken to spice up your weeknight meals.
• Don't forget to top this recipe with fresh basil to bring all the flavours together.
• Looking to use this as a side dish? A fresh French baguette is the perfect way to serve this recipe.

Chickpea cheese sauce

Chickpeas and cheese are a match made in heaven. The creaminess of the cheese and the slight graininess of the chickpeas complement each other perfectly. This sauce is incredibly versatile and can be used as a dip, on pasta, potatoes, nachos, or even as a topping for roasted vegetables. The best part? It's ready in less than 15 minutes!

Ingredients

• Chickpeas (canned or cooked from dried)
• Neutral oil (such as vegetable or canola)
• Salt and freshly ground black pepper
• Cheese (cheddar, mozzarella, or any variety of your choice)
• Optional: onion, garlic, marinara sauce, basil, paprika, mustard, lemon juice, nutritional yeast, coconut aminos, etc.

Instructions

Rinse and drain the chickpeas. If using canned chickpeas, you can choose to remove the skins, but it is not necessary.

For a simple cheese sauce, heat a glug of oil in a skillet over medium heat. Add the chickpeas and season with salt and pepper. Stir well and let them crisp up for about 5 minutes until frizzled and browned.

In a separate pot, heat some cream over medium heat until it starts to simmer. Add the grated cheese and stir until a smooth sauce forms. Mix in the crispy chickpeas and season to taste.

For a more indulgent and flavourful sauce, follow these steps:

Heat some olive oil in a large skillet. Add a thinly sliced onion and sauté for 3-5 minutes until soft. Then, add some chopped garlic and cook for another 30 seconds until fragrant.

Next, add the chickpeas and stir to combine. Pour in your favourite marinara sauce and a little boiling water to thin it out. Season with salt and pepper and let it simmer for about 10 minutes.

Finally, add the shredded cheese on top and transfer the skillet to the broiler to melt the cheese until bubbly and golden. Garnish with fresh basil and serve with a side of bread.

Tips and Variations

• If you want to add a crunch to your sauce, chop up a handful of chickpeas and fry them in oil until crispy.
• Play around with different types of cheese to find your favourite combination.
• For a vegan option, blend cooked chickpeas with nutritional yeast, lemon juice, mustard, and spices to create a creamy, cheesy sauce.
• To thin out the sauce, add some reserved chickpea liquid (aquafaba), water, or hot tap water.
• This sauce is very customisable and can be made with whatever ingredients you have on hand.

Enjoy your cheesy chickpea creation!

Chickpeas and cheese

Skillet Cheesy Chickpeas

This recipe is a twist on the classic chicken parmesan or eggplant parmesan. It is a quick and easy dish that can be served as a main course or side. Start by heating olive oil in a large skillet over medium-high heat. Add thinly sliced onions and sauté until soft, then add garlic and cook until fragrant. Next, stir in chickpeas, followed by marinara sauce, boiling water, and season with salt and pepper to taste. Simmer the mixture for about 10 minutes. Top it off with shredded cheese and transfer the skillet to the broiler until the cheese is bubbly and golden. Serve it over roasted chicken or with a side of chunky bread to soak up all the cheesy goodness.

A creative take on the traditional mac 'n' cheese, this dish replaces pasta with chickpeas for a healthier option. Combine cooked chickpeas with your favourite salsa or stewed tomatoes in a pot and bring it to a boil, stirring continuously. Transfer the mixture to ramekins or a casserole dish and top with shredded cheddar cheese. Place it in the oven to melt the cheese, and broil for the last minute if you want a browned, crispy topping. This recipe is simple, nutritious, and can be customised by adding edamame, lima beans, olives, or sliced bell peppers.

Chickpea Cheese Sauce

This vegan cheese sauce is a fantastic option for those with nut allergies or who are looking for a lower-fat recipe. Simply blend together cooked chickpeas, low-sodium vegetable broth, nutritional yeast, lemon juice, miso paste, garlic powder, onion powder, and salt to taste. You can adjust the consistency by adding more or less broth. Gently cook the sauce to marry the flavours, and then use it on pasta, baked potatoes, nachos, or as a dip. For extra flavour, add fresh parsley, crushed red pepper flakes, or diced sun-dried tomatoes.

Chickpeas & Cheddar Sauce with Chickpea Crispies

This creative dish replaces macaroni with chickpeas to create a gluten-free, comfort food. Heat heavy cream in a pot and stir in grated cheddar cheese. For an extra crunch, chop up some chickpeas and fry them in oil until crispy. Serve the cheesy sauce over roasted onions or steamed broccoli, and top it off with the chickpea crispies.

Aged Chickpea Cheese

This plant-based, aged chickpea cheese is a rewarding and delicious endeavour. It requires very little care and just a few basic ingredients. You'll need chickpeas, shea butter or coconut oil, vegetable oil, nutritional yeast, salt, and probiotic capsules. The process involves blending the ingredients, fermentation, and ageing in the refrigerator for several days to weeks. The final product is a cutting cheese with a light crust and intense flavour, perfect for grating, creaming risottos, or simply enjoying as is.

Aged chickpea cheese

Ingredients:

• 250 g Chickpeas (canned/pre-cooked)
• 25 g Shea Butter (or Refined Coconut Oil)
• 50 g Vegetable Oil (Rapeseed recommended)
• 10 g Nutritional Yeast
• 7 g Salt
• 3 Probiotic Capsules (similar to those used in vegan cream cheese)
• 2-3 tbsp of boiling water

Method:

• Drain and weigh 250g of precooked chickpeas, then boil them in filtered water for 10 minutes to make them softer and eliminate any bacteria.
• Add all ingredients except the probiotics to a powerful food processor and blend until smooth, creamy, and lump-free. Adjust the water amount to achieve a sticky but not excessively wet dough, similar to a pate texture.
• Once the desired consistency is reached, pour in the contents of the probiotic capsules and mix one last time to incorporate them.
• Transfer the mixture to a glass bowl with a lid. Alternatively, use a glass bowl covered with plastic wrap, avoiding plastic containers. Poke a couple of holes in the plastic wrap with a fork.
• Let the mixture ferment for 24 hours outside the fridge, in an area not exceeding 20°C, and away from direct contact with lights or heat sources.
• The next day, get a ricotta mould or container and sprinkle the bottom with table salt. Take the mixture and gently compact it inside the mould. Also, salt the surface with a couple of pinches of fine salt or salt flakes.
• Place the mould in the fridge on a plate, covered with a glass or ceramic bowl. Leave it covered for 2-3 days. Wipe away any condensation formed on the plate and bowl daily with a clean cloth. The cheese will slightly harden during this time.
• Place a square of parchment paper, 2-3 cm larger than the cheese's circumference, on a clean plate. Gently turn out the chickpea cheese onto it. If it is still too soft, try compacting it with a spoon.
• Cover with another sheet of baking paper and place it in the top compartment of the fridge inside the bowl.
• Once a day, for about 12-14 days, turn the cheese upside down, replacing the parchment paper if it becomes too wet. Dry the plate and bowl with a clean cloth. Scrape off any white pins that appear on the "crust" with a knife.
• After about two weeks, the cheese is ready to be wrapped in kitchen paper or cheese paper (ensure it does not contain beeswax). Continue maturing it on the top shelf of the fridge for another 45-60 days.
• After maturation, you will have a cutting cheese with a light crust and intense flavour. It is ideal for grating, creaming risottos, enriching dishes, or enjoying as is.

Tips:

• Experiment with different spices and herbs to customise the flavour to your liking.
• Check the cheese regularly during the aging process and adjust the time according to your taste preferences.
• Store the aged chickpea cheese in an airtight container in the refrigerator for optimal freshness.

Frequently asked questions