Weeknight delight: Creamy broccoli cheddar chickpea stew
A delicious, warming dinner featuring legumes will appeal not only to self-declared vegetarians. A creamy sauce made with white beans gains depth from the addition of English cheddar cheese. Don't skimp on this ingredient; to enhance the cheesy experience, sprinkle some grated cheddar on the dish just before serving.
You can prepare this dinner in just 15 minutes by using canned legumes. If you prefer to prepare the beans and chickpeas yourself, soak and cook them according to traditional methods. The dish's flavour comes from aromatic garlic sautéed in olive oil. Take care not to burn it, as it can become bitter.
How to prepare beans and chickpeas on your own?
Preparing white beans and chickpeas from scratch takes more time than using canned legumes, but it's worth the effort. Spending a little extra time on these steps will surely enhance the taste of the entire dish.
Both the beans and chickpeas should be rinsed and soaked in cold water for at least 8 hours. Afterwards, rinse the legumes again, cover with fresh water, and cook over moderate heat in separate pots. The beans should be soft after about 45 minutes, while the chickpeas may require 1 to 1.5 hours of cooking. Drain the cooked legumes using 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 storing the beans or chickpeas in a freezer-safe container, spread the dried vegetables on a tray and place them in the freezer for 30 minutes. Once they harden, transfer them to a container with a lid or a ziplock bag. It's advisable to write the current date on the label to track their freshness.
How to make creamy chickpeas with broccoli and cheddar cheese in 15 minutes?
With the following ingredients, you can prepare a delicious meal for 2-3 people. Serve a 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,
- 125 millilitres of vegetable broth,
- 6-8 broccoli florets,
- 140 grams of grated cheddar cheese,
- salt and pepper to taste.
Recipe:
- Heat olive oil in a heavy-bottomed pot. Add sliced garlic and sauté until it releases a pleasant aroma.
- Next, add the drained canned beans and cover with the broth. Once it comes to a boil, mash them using a potato masher.
- Add chopped broccoli florets and the drained canned chickpeas. Consider using the aquafaba from the legumes to make vegan meringues.
- Combine the vegetables in the white bean sauce and cook, covered, for about 5-7 minutes.
- After this, remove the cover and reduce the heat. Add the grated cheddar cheese and stir until melted.
- Season with salt and pepper to your taste.
