Looking for a meatless weeknight meal? Then this is perfect for you. This whole meal is cooked in one pan and is so so delicious. It’s quite filling thanks for the chickpeas and also makes for the best leftovers.

You can serve it on its own with a simple side salad, pasta or rice like I did here. I even love it on a toasted piece of bread.

Make sure to use an oven-safe pan since you’ll want to bake it for a few minutes to get all the cheese melted and yummy.

INGREDIENTS:

  • 1 onion, diced

  • 3 cloves of garlic, minced

  • 1 tbsp of olive oil

  • salt & pepper to taste

  • 2 cups of Cherry Tomatoes, halved

  • 1/2 cup of sun-dried tomato pesto

  • 1 cup of grated cheese (like mozzarella or cheddar)

  • fresh basil for garnish (optional)

DIRECTIONS:

  1. In a large cast-iron or oven-proof skillet, add your oil and turn heat to medium-high.

  2. Add the onions and cook for 3-4 minutes.

  3. Add in the garlic, tomatoes and cook for an additional 4 minutes… until the tomatoes are soft and juicy. I like to use my wooden spoon and squish the tomatoes once soft.

  4. Add in the chickpeas, pesto, along with a pinch of salt and a few cracks of fresh pepper. Mix well to incorporate all the ingredients.

  5. Set your oven to Low Broil while you grate the cheese.

  6. Sprinkle the cheese on the top of your chickpea mixture and place it in the oven.

  7. Broil for 3-5 minutes or until the cheese is bubbling and starting to turn golden.

  8. Garnish with some fresh basil and serve!

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