A ziti-minded bake where chickpeas stand in for pasta — meaty sausage, tender greens and a bubbly, broiled cheese finish make this a no-fuss, big-pan winner.
We jokingly call these meaty, greeny, cheesy, beany, spicy baked chickpeas because, well, internet recipe naming conventions make us laugh but I really think of them as Pizza Beans 2.0. I introduced Pizza Beans 1.0 in my second cookbook, Smitten Kitchen Every Day, where I dreamed of a mash-up of Greek gigante beans in tomato sauce and an American baked ziti, with beans instead of noodles. I called them “pizza” beans to try to convince my then-kindergartener to try them with clever marketing. We still adore the recipe and all of the truly unexpected places it’s landed.
But to be honest, these are even more popular with the family these days. Heartier with chickpeas, Italian sausage, dark greens, extra red pepper flakes for heat, and a pecorino-mozzarella broiled cheesy top, the whole dish seems louder, and even more filling. You can see that our default is still to scoop them onto garlic bread (also helps bring reluctant 4th graders to the table) but they’re also fantastic, with or without the melted cheese on top, over polenta or even pasta. It makes a big pan of beans and the leftovers are great — perfect for meal prepping.
Podcast! The newest episode of my podcast with J. Kenji Lopez-Alt, The Recipe with Kenji and Deb, is all about brownies, a beloved topic here at the Smitten Kitchen. You can listen to it anywhere you get your podcasts and catch up on any episodes you’ve missed right here, such as Nachos, Meatballs, and Onion Soup. New episodes drop every other Monday. I hope you enjoy listening as much as we’re enjoying the conversation.
Staub x Smitten Kitchen Braiser: It’s been nine months since I announced that I was partnering with Staub to get them to bring back one of my favorite pans, a squat 4-quart Dutch oven (known as a braiser) shown here. I first bought my braiser in 2014 and have since cooked so many things in it, it barely leaves my stove. It’s sold out a few times but is finally back in stock and I hope you get a chance to snag one — or nudge a friend or family member about the perfect gift for you. You can order yours here. I hope you love it as much as I love mine.
Servings | Total time | Source |
|---|---|---|
6 | 45 minutes | Smitten Kitchen |
Ingredient | Amount |
|---|---|
Olive oil | Glug (a couple tablespoons) |
Medium onion, chopped small | 1 |
Garlic cloves, minced | 3 |
Sweet or spicy Italian sausage, casings removed | 12 oz |
Kosher salt & freshly ground black pepper | To taste (recipe specifies 1 tsp salt during cooking, then usually another 1 tsp) |
Dried oregano | 1 teaspoon |
Red pepper flakes | 1 teaspoon (or less to taste) |
Crushed tomatoes (canned) | 1 (28-ounce) can |
Chickpeas, drained and rinsed | 2 (15-ounce) cans |
Kale, stemmed and thinly sliced | 1 bundle (6–8 oz) or 4–5 oz leaves, thin ribbons |
Mozzarella, coarsely grated | 3/4 pound |
Finely grated pecorino cheese | 2/3 cup |
Garlic bread (optional, for serving) | As desired |
Heat a large sauté pan over medium-high heat. If your pan is ovenproof you can finish the dish in it; otherwise use an ovenproof baking dish for the final broil.
Make the meaty chickpeas: Add a couple tablespoons olive oil to the hot pan. Cook the chopped onion and garlic until they begin to soften, about 4 minutes. Add the sausage (remove casings) and season with 1 teaspoon kosher salt, lots of black pepper, oregano and red pepper flakes. Brown the sausage, breaking it into bite-sized pieces, about 6–8 minutes.
Add the crushed tomatoes and the chickpeas (beware splatter) and bring to a boil, then lower to a simmer. Taste and adjust seasoning; the author usually adds another 1 teaspoon kosher salt (Diamond brand) and more black pepper here.
Simmer the chickpeas in the sauce for 10 minutes; if you have more time simmer 20–25 minutes for softer beans. If the sauce looks too thick, add 1/2 cup water in 1/4-cup increments until it reaches a thick but saucy consistency. Add the kale and cook until wilted, about 2–3 minutes. If you plan to pause here, or skip the cheese topping, this is a good stopping point — the mixture freezes well.
To finish: Heat your oven’s broiler. If the pan isn’t ovenproof, transfer the chickpea mixture to a baking dish. Scatter mozzarella and pecorino evenly over the top and broil until the cheese melts and browns in spots. Serve immediately.
See notes within the recipe about pausing: you can stop after adding the kale and refrigerate or freeze. Reheat the chickpeas in a 350°F oven for about 15 minutes; the author usually keeps the lid on while reheating.
Practical Tips
Tip | |
|---|---|
Use an ovenproof sauté pan to finish under the broiler | “if yours is ovenproof, you can even use it as your final baking vessel.” |
Adjust simmer time for texture | “Simmer the chickpeas in the sauce for 10 minutes, or … 20 to 25 minutes softens them in a lovely way.” |
Thin the sauce if too thick | “If the mixture looks too thick, add 1/2 cup water, 1/4 cup at a time…” |
Pause before cheese to refrigerate or freeze | “If you’re preparing the dish for later, or skipping the cheese on top, this is a great place to pause the recipe.” |
Drain watery mozzarella before grating | “If your mozzarella seems wet… drain it on paper towels… so the final dish doesn’t become too watery.” |
