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.
That looks quite interesting. I’m a big fan of chickpeas but I don’t often cook with salsa. This is definitely on my “must try” list for a quick, healthy meal.
Thanks for sharing!
(dofollow)
Dan recently posted … Meatballs in Amaretto Barbecue Sauce
I hope you like it … It’s much better than I imagined it would be :-)
What an interesting recipe, looks so easy and nutritious.
Thanks for stopping by the site, Scott. This recipe is very good so I hope you give it a try. If you do, come back and let us know how it goes.
I’m with you, soaking and preparing the beans really adds to the flavour and deliciousness of the recipe… I tend to prepare a double batch on the weekend and then have enough stored in the fridge for 2 or 3 meals during the week. Your version of chick ‘n’ cheese looks fantastic CJ and thank you for honouring me by featuring it on your blog. The Jack cheese is a great choice by the way…I’m so glad you enjoyed the recipe; it’s easy and satisfying and pretty much a staple around here! Cheers, Kelly.
Thanks, Kelly. I’m so happy to have found your site. Best Wishes!
And I’m equally happy to have found yours! Have a beautiful day :).
Sorry to say, but this doesn’t even remotely look good :-(
I really hope that you’ll keep an open mind. Mind you, I’m not saying the dish tastes like mac-n-cheese but it is a very tasty dish. With only three ingredients you just can’t go wrong. I would never have even considered putting these three items together but I was inspired by the original recipe and I’m so glad that I did. Let me know if you try it and what your thoughts are.
Okay, I did try this recipe and I was surprised that I liked it. I will admit that any recipe with only three ingredients has my attention. Post more recipes like this, please.
Thank you for your comments, Connie. I love quick, easy, nutritious meals myself so I will be on the lookout and post as I go. Thanks for reading my blog.