Cheesy Creamy Chickpeas

from Tastemade’s Make This Tonight cookbook. Order your copy today!

Ingredients:
● 2 Tablespoons unsalted butter or extra-virgin olive oil
● 1 medium yellow onion, diced
● Kosher salt and freshly ground black pepper
● 2 garlic cloves, minced
● ¼ or ½ teaspoon cayenne pepper
● 2 teaspoons prepared horseradish
● 2 teaspoons dijon mustard
● 2 tablespoons all-purpose flour
● 2 (15.5-ounce) cans chickpeas, drained and rinsed
● 1 cup vegetable broth
● ¼ cup cream cheese
● 1 ½ cups shredded Monterey Jack, cheddar, or cheese blend
● ½ cup shredded parmesan cheese
● Chopped fresh parsley for serving (optional)
● Crushed red pepper flakes (optional)

Recipe:
1. Preheat oven to 400 degrees
2. In a large ovenproof skillet, melt the butter over medium heat. Add the onion and cook, stirring
occasionally, until soft and translucent, 7 to 10 minutes. Season with salt and pepper. Add the garlic
and cook until fragrant, about 1 minute more. Add the cayenne pepper, horseradish, mustard, and flour
and cook, stirring until the flour is lightly toasted and golden, 2 to 3 minutes.
3. Stir in the chickpeas and vegetable broth. Continue cooking until the chickpeas are beginning to fall
apart, about 10 to 12 minutes. Add more broth or water if it gets too pasty. Use the back of a wooden
spoon or potato masher to mash one-quarter to one-third of the chickpeas.
4. Add the cream cheese and stir to melt and combine, 1 to 2 minutes. Stir in Monterey Jack to melt and
combine, another 1 to 2 minutes. Season with salt and pepper. Sprinkle the parmesan over the top.
5. Transfer to the oven and bake until the liquid is bubbling and the top is golden brown, about 15 minutes.
If desired, garnish with parsley and/or pepper flakes.