Creamy chickpea delight: 15‑minute cheesy veggie dinner
A delicious, warming dinner with legumes will appeal not only to dedicated vegetarians. A creamy sauce made from white beans gains depth through the addition of English cheddar cheese. Don't skimp on this additive, and to enhance the cheesy experience, sprinkle grated cheddar on the finished dish when served.
You can make this dinner in just 15 minutes by using legumes from a jar or can. If you prefer to prepare beans and chickpeas yourself, soak them and cook them according to tradition. The dish's flavor is heightened by aromatic garlic sautéed in olive oil. Be careful not to burn the garlic, as it can become bitter.
How to prepare beans and chickpeas on your own?
Preparing white beans and chickpeas on your own requires more time than using pre-prepared legumes from a can or jar, but it's worth the effort. Spending a few moments on such preparation will surely enrich the taste of the entire dish.
Both the beans and chickpeas should be rinsed and soaked in cold water. Leave them for at least 8 hours. Then, rinse the legumes, cover them with fresh water, and cook over moderate heat in two separate pots. The beans should be soft after about 45 minutes, while the chickpeas may need 1 to 1.5 hours of cooking. Drain the cooked legumes in a strainer.
How to store cooked legumes?
You can store cooked legumes in the fridge for up to 5 days and in the freezer for several months. Before placing the beans or chickpeas in a container resistant to freezing temperatures, spread the dried vegetables on a tray and place them in the freezer for 30 minutes. Once they become hard, transfer them to a container with a lid or a zip-top bag. It's a good idea to write the current date on the label to know their expiration date.
How to make creamy chickpeas with broccoli and cheddar cheese in 15 minutes?
With the given ingredients, you can prepare a delicious meal for 2-3 people. Serve crispy baguette from the oven or pastry twists alongside the legumes in creamy sauce.
Ingredients:
- 1 tablespoon of olive oil
- 4 cloves of garlic
- 1 can of white beans
- 1 can of chickpeas
- 0.5 cup vegetable broth
- 6-8 broccoli florets
- 5 ounces of grated cheddar cheese
- Salt and pepper to taste
Recipe:
- Heat olive oil in a pot with a heavy bottom. Add sliced garlic and sauté until it starts to smell pleasantly fragrant.
- Add drained canned beans and cover with broth. Once it boils, mash them using a potato masher.
- Add chopped broccoli florets and drained canned chickpeas. You can use the aquafaba from the legumes to make vegan meringues.
- Mix the vegetables in the white bean sauce and cook covered for about 5-7 minutes.
- After this time, remove the cover and reduce the heat. Add grated cheddar cheese and stir to melt.
- Season with salt and pepper to taste.
