Description
A cozy one skillet dinner featuring tender chickpeas simmered in rich tomato sauce, topped with melted mozzarella and a golden parmesan crust. This comforting vegetarian bake is hearty, flavorful, and perfect for busy weeknights.
Ingredients
Scale
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh basil leaves, chopped
Instructions
- Preheat oven to 400°F.
- Heat olive oil in an oven safe skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer uncovered for 5 to 7 minutes until slightly thickened.
- Add drained chickpeas and stir to coat evenly in the sauce.
- Sprinkle shredded mozzarella evenly over the top, followed by grated parmesan.
- Transfer skillet to the oven and bake for 15 to 20 minutes until bubbly and golden.
- Broil for 2 to 3 minutes if desired for extra browning.
- Remove from oven, let rest briefly, garnish with fresh basil, and serve warm.
Notes
- Simmer the sauce uncovered to help it reduce and intensify in flavor.
- Use freshly grated parmesan for better melting and texture.
- Let the skillet rest a few minutes before serving so the cheese sets slightly.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 20g
- Cholesterol: 30mg