Bold Bean Co
Your Cart
Your cart is empty
LET US KNOW WHAT YOU THINK
Dietary key
-
V
Vegetarian
-
V*
Vegetarian Option
-
Ve
Vegan
-
Ve*
Vegan Option
-
G
Gluten-Free
-
G*
Gluten-Free Option
-
D
Dairy-Free
-
D*
Dairy-Free Option
Kikkererwten met chili en kaas, en gekonfijte jalapeño's
These aren’t your average chickpeas. Simmered in smoky spices, sweetcorn and tomato, then swirled with cream cheese for extra richness – they’re the star of this dish. Finished with bubbling mozzarella and sweet-and-spicy candied jalapeños, it’s the kind of dish you scoop straight from the pan with crunchy tortilla chips and zero regrets. Perfect for cosy nights, lazy weekends, or whenever you're craving something a little indulgent (without much effort). This would also be delicious on toast or as a jacket potato topping.
Ingrediënten
50g caster sugar
50ml cider vinegar
60g pickle jalapeños, drained
For the Chilli Cheese Chickpeas1 onion, finely chopped
2 – 3 garlic cloves, peeled & crushed
3 tbsp tomato purée
1 tsp smoked paprika
1 tsp ground cumin
1 jar Queen Chickpeas - with their bean stock
150g sweetcorn, drained
3 tbsp cream cheese
80g mozzarella, grated
4 spring onions, thinly sliced
80g tortilla chips
Routebeschrijving
To make the candied jalapeños, add the sugar, vinegar and a pinch of salt to a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves. Add the jalapeños and simmer for 5 minutes. Remove from the heat and let them cool in the syrup.
Heat a dash of oil in a large ovenproof frying pan over a low heat. Add the chopped onion, season with salt and cook for around 15 minutes, until softened. Stir in the crushed garlic and cook for 1 minute until fragrant.
Add the tomato purée, smoked paprika and ground cumin. Tip in the chickpeas with their liquid and the sweetcorn. With the back of a spoon, squish around 2/3 of the chickpeas util they are lightly mashed.
Heat the grill to high.
Add 200ml water, the cream cheese and 1 tbsp of the candied jalapeños to the chickpeas and mix well until combined. Simmer gently for 3 minutes then season to taste. Scatter the grated mozzarella on top then pop the pan under the grill until golden and bubbling, around 5 – 7 minutes.
Sprinkle with the rest of the candied jalapeños and sliced spring onions, then serve with the tortilla chips. Tuck in and enjoy!
Save
Save
