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One-Pot Chickpeas and White Beans

June 6, 2022
Shanika | Orchids + Sweet Tea
This one-pot meal is loaded with fiber and flavor.

One-Pot Chickpeas and White Beans

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.

Closeup of Saucy Baked Chickpea and White Beans

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! If you're into chickpeas, then this Spicy Butter Chickpeas is another delicious dish to try!

Wooden spoon stirring a skillet of tomatoes and flavorings

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.
  • White wine. Use a dry, flavorful white wine you like.

Skillet of Saucy Baked Chickpea and White Beans

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.

Closeup of Saucy Baked Chickpea and White Beans with a spoon

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.

Overhead shot of a skillet of Saucy Baked Chickpea and White Beans

Add-In Ingredients

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.

Overhead shot of a skillet of Saucy Baked Chickpea and White Beans

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.

Plate and skillet of Saucy Baked Chickpea and White Beans

More Healthy Vegetarian Dinner Recipes

MADE OUR RECIPE(S)?

If you make this One-Pot Chickpeas and White Beans recipe, be sure to tag me on Instagram with your photos @orchidsandsweettea!

Closeup of a spoon scooping Saucy Baked Chickpea and White Beans

Skillet of Saucy Baked Chickpea and White Beans

Baked One-Pot Chickpea + White Beans

June 6, 2022
4.86 from 7 votes
Baked one-pot chickpeas and white beans in a rick, herby tomato sauce is a perfect family-friendly weeknight dinner for any time of year.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4 servings

Ingredients

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 1 (15 oz.) can cannellini beans, drained + rinsed
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • ½ teaspoon smoked paprika
  • Pinch of ground cinnamon
  • Pinch of ground allspice

SAUCE:

  • 2 Tbsps Extra virgin olive oil
  • 3 garlic cloves, minced
  • 3-4 Tbsps tomato paste
  • 2 cups grape tomatoes, halved
  • 2 ½ cups organic vegetable stock
  • 1 tablespoon white cooking wine

OTHER:

  • 4 oz. fresh mozzarella cheese, sliced

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • 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.
  • Bon Appetit!

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.

Nutrition

Calories: 190kcal | Carbohydrates: 10g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 1451mg | Potassium: 360mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1525IU | Vitamin C: 14mg | Calcium: 176mg | Iron: 1mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

One-Pot Chickpeas and White Beans.

Script text: Xx, Shanika

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  1. Tasty but the measurements as well as the instructions seem to be wrong. Ether you have to cook the whole chickpea bean mixture for quite some time to reduce the liquid and soften the chickpeas or you have to drastically reduce the amount of liquid. the result was a pretty salty tomatoe soup with beans but in no way comparable to the pictures presented here.

    • Hi Martin,

      Thanks so much for your feedback! It's definitely a bit saucy, however, I would perhaps try turning up the oven to 375 or 400 to see if that helps! I'll definitely make a note! Thanks so much! 🙂

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