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Saucy Baked Chickpea + White Beans (One Pot)
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Baked One-Pot Chickpea + White Beans

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.
Course Main Course
Keyword baked, chickpeas, dinner, dip, easy, homemade, lunch, one pot, saucy, tomatoes, vegetarian, white beans
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 1 (15 oz.) can cannellini beans, drained + rinsed
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp smoked paprika
  • Pinch of ground cinnamon
  • Pinch of ground allspice


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


  • 4 oz. fresh mozzarella cheese, sliced


  • Preheat the oven to 350 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!


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.