This recipe is inspired from an old American classic, Mac and Cheese, by Kelly Mulcair from Inspired Edibles. Just wait until you try this. This recipe is deceptively simple with only three ingredients and loaded with flavor. View the original Chickpeas and Cheese Recipe or continue reading on to see my take on this dish:
- 3 cups Chickpeas (garbanzo), cooked from 1 cup dry beans
- 1-1/2 cups Pace Medium Salsa
- 3/4 cup Monterey Jack Cheese, shredded
When I first saw this recipe, it inspired me to pull out the dried garbanzo beans from the pantry and soak overnight. This is no small feat for me as I always forget to do this and then want instant gratification when it’s time to prepare a meal. I soaked a cup of dried garbanzos so after cooking I suspect it was about three cups since beans usually increase in size by three. I then cooked these soaked beans in vegetable broth for about 2 hours. After rinsing, I added the salsa and 1/4 cup of the cheese. Placed this mixture in a baking dish and topped with the remaining 1/2 cup of cheese and baked for about 20 minutes at 350 degrees.
According to the USDA Nutrient Database, 1/2 cup of garbanzo beans have 7g protein, 2g fat, 22g carb, and 6g fiber. Beans, in general, are extremely healthy with key nutrients that the human body needs. This recipe is suitable for diabetics, vegetarians and bariatric surgery patients. Check out this great PDF regarding the 12 Key Nutrients in Beans from the US Dry Bean Council.
I love garbanzo beans, salsa and cheese; however, I would have never thought to combine these. The combination is surprisingly good and nutritious. Hope you’re inspired to try this or your own version.