One-Pot Chickpeas and White Beans is a healthy vegetarian dinner that's baked in the oven with herby tomato sauce and warming spices. Ready in just 35 minutes with a few simple ingredients that are totally gluten-free.
I love a simple one-pot dinner. And when it can satisfy all dietary needs, like dairy-free, gluten-free, and vegan, without sacrificing flavor, you can definitely count me in. This one-pot baked chickpeas and white beans is a perfect solution for busy nights all year long. It's kid- and adult-friendly too!
Ingredients for One-Pot Baked Chickpeas and White Beans
The two components of this baked dish are the beans and the tomato sauce. Start by making the sauce. You'll need:
Garlic. Use fresh garlic that's been minced or grated on a microplane.
Tomato paste. This is a secret to rich, deep umami flavor.
Grape tomatoes. You can also use cherry tomatoes.
Vegetable stock. If you're not vegan or vegetarian, chicken broth will also work.
Whitewine. Use a dry, flavorful white wine you like.
Next, for the beans, you'll need:
Chickpeas and white beans. White beans are also called cannellini beans. Drain and rinse them well.
Dried seasonings. This dish gets infused with flavor from a medley of dried spices: oregano, thyme, black pepper, garlic powder, red pepper flakes, smoked paprika, cinnamon and allspice.
Can I Make the Baked Chickpeas Vegan and Gluten-Free?
Yes! to make this dish vegan, simply use your favorite vegan cheese instead of mozzarella on top. And serve with slices of gluten-free bread.
You can easily customize or add to this one-pot chickpea recipe. If you'd like to add some extra nutrients, add a handful of spinach. or chopped kale during the last few minutes of cooking. Then stir in the wilted greens.
You can also mix up the spice blend in the chickpeas. If you like more classic Italian flavors use an Italian seasoning blend. For more spice, amp up the crushed red peppers. And for added warmth, use more cinnamon. You could even stir in a few cinnamon sticks while the sauce cooks. Then remove the sticks before serving.
Storing Leftover Baked Chickpeas
To store leftovers, let them cool fully. Then pack them in an airtight container in the fridge for up to four days. You can reheat leftovers on the stove or in the microwave to serve.
In a medium skillet (10-inch) over medium-high heat, add the olive oil and garlic cloves and sauté until translucent + fragrant, about 1 minute. Add in the halved tomatoes, salt, black pepper, garlic powder, red pepper flakes, oregano, smoked paprika, thyme, cinnamon, and allspice, stirring everything together until combined.
Add in the tomato paste, veggie stock, cooking wine, and stir until combined and color has changed to a red-like color. Let it boil for 1-2 minutes before adding in the chickpeas and cannellini beans, stirring them in.
Remove from heat and add the sliced mozzarella cheese atop the bean mixture, spreading it out evenly---slightly tucking them in between the beans if desired.
Bake everything in the oven for 15-20 minutes or until the cheese has melted and the sauce begins to bubble.
Remove from oven and serve immediately with your favorite side of rustic bread, crackers, etc.
Tips & Tricks
STORAGE: Leftovers can be stored in an air-tight container in the refrigerator for 3-4 days and reheated when ready to serve.GREENS: If preferred, you can always add greens like Kale, Spinach, Broccoli, or Collard Greens to this bean dish.