5 Ingredients or Fewer

Chickpeas & Cheddar Sauce With Chickpea Crispies

April  3, 2021
2 Ratings
Photo by Ty Mecham. Prop Stylist: Amanda Widis. Food Stylist: Samantha Seneviratne.
Author Notes

What if macaroni and cheese weren’t made with macaroni, but a can of chickpeas instead? This Big Little Recipe just happens to be gluten-free and comes together in the blink of an eye.

The method is inspired by Melissa Clark’s Genius Stovetop Mac & Cheese, in which you heat heavy cream, stir in grated cheddar, and call it a day. Perhaps it goes without saying, but this two-ingredient cheese sauce is a dream anywhere and everywhere—try it spooned over roasted onions or steamed broccoli next.

To add crunch to an otherwise soft, saucy situation, I like chopping up a handful of chickpeas, throwing these into sizzling oil, and letting them crisp. Within a few minutes, they turn into a crackly topping as delightful as panko or potato chips.

If you want to be a rebel, you can swap in another canned bean you love. I bet pintos would be awesome. Let me know about any off-road adventures in the comments below. —Emma Laperruque

  • Prep time 5 minutes
  • Cook time 10 minutes
  • Serves 2
Ingredients
  • 1 (15-ounce) can chickpeas, rinsed, drained, and dried
  • Neutral oil, such as vegetable or canola
  • Kosher salt and freshly ground black pepper
  • 1/2 cup heavy cream
  • 4 ounces cheddar, grated (preferably a younger, not super-aged variety)
In This Recipe
Directions
  1. Separate out 1/4 cup of chickpeas and roughly chop. Heat a glug of oil in a skillet over medium heat and, when hot, add the chopped chickpeas, plus a pinch each of salt and pepper. Stir so all the beans are coated, then leave them alone and let them crisp for about 5 minutes, until frizzled and browned.
  2. Add the cream to a pot over medium heat and cook until it begins to simmer. Drop the heat to low and add the cheese, stirring until a smooth sauce forms. Mix in the larger portion of chickpeas and season with salt and pepper to taste.
  3. Divide into 2 bowls and evenly top with the chickpea crispies.

See what other Food52ers are saying.

  • ckellymo
    ckellymo
  • Monique
    Monique
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

3 Reviews

Monique April 2, 2021
This recipe is a pick me up and a life saver and I highly recommend if you need comfort food with minimal fuss.
 
ckellymo December 29, 2020
I made this with some roasted broccolini. Really good, though I’m tempted to increase the amount of crispy chickpeas!
 
ckellymo December 29, 2020
I made this with some roasted broccolini. Really good, though I’m tempted to increase the amount of crispy chickpeas!