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.
Servings 4 servings
Ingredients
- 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
SAUCE:
- 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
OTHER:
- 4 oz. fresh mozzarella cheese, sliced
Instructions
- 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!
Notes
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.