This post contains affiliate links.
Ready in just 20 minutes, this Boursin chickpeas recipe is creamy, dreamy, and so simple to make with just 7 pantry-staple ingredients. Unlike its chicken counterpart, this vegetarian version of Boursin chicken is much faster thanks to canned chickpeas that don’t need to be cooked, just heated.
save this recipe!When you’re in need of a quick and hearty weeknight dinner, a one-pan dish is a solid choice: one with potatoes, veggies, and some type of protein, all coated in a creamy sauce. You know what I’m talking about.
Bourin chickpeas are exactly that! And while you might be familiar with Boursin chicken, this vegetarian version has all the same delicious flavors for half the work. It’s quicker, doesn’t require dealing with raw meat, and can be served with mashed potatoes, rice, toast, or just eaten as is.
what’s not to love?
- Boursin cheese is the real star here. It’s packed with herbs and garlic, so you don’t need to add much seasoning to the chickpeas. This trait of Boursin makes it ideal for pasta dishes, bakes, and so much more!
- Made in one pan, these chickpeas develop layers of flavor by sauteing shallots, then garlic, then pepper, and finally, Boursin.
- Pantry-staple ingredients are all you need to make this dish. You can even make your own Boursin cheese if you don’t want to run to the store!
you don’t need much
Boursin cheese is often found in the specialty cheese section of the store, near the deli. Everything else can probably be found in your kitchen!
- Flavor Base: This dish starts with shallots and garlic sauteed in olive oil and black pepper. Shallots offer a milder flavor than onions, making them a perfect choice not to overpower the herbs in the cheese. You can use a white onion in a pinch, though.
- Chickpeas: Grab a few cans of chickpeas (also called garbanzo beans) and drain them. There’s no need to dry them for this recipe.
- Boursin Cheese: This herb and garlic soft cheese originated in France, where it’s much cheaper and more of an everyday cheese. You can buy it in-store or make your own homemade Boursin cheese to save a bit of money (it’s really simple to make it at home)!
- Vegetable Broth: Any vegetable broth will work. You can also make homemade vegetable broth (I also feel like homemade has the most flavor).
Why no salt?
Boursin cheese is already pretty salty, which makes it perfect for flavoring dishes like this! The combination of herbs, garlic, and salt means the cheese does most of the seasoning, and there’s no need to add additional salt or herbs to the chickpeas.
How to make Boursin Chickpeas
Grab your favorite large skillet or pan, and let’s get cooking!
- Make the flavor base by sauteing the shallots in oil, then add the garlic and pepper.
- Simmer the chickpeas with the cheese and vegetable broth for about 10 minutes.
- Serve warm topped with freshly grated parmesan cheese, some fresh basil, and cracked black pepper.
add some veggies
Toward the end of the cooking time, add a handful of baby spinach leaves or kale for extra vitamins and a gorgeous pop of color! You can also add some blistered cherry tomatoes for a bit of sweetness.
Boursin Cheese variations
Boursin cheese comes in a variety of flavors. I love the garlic and herbs cheese for this, but some other options that would be good are:
- Shallot and Chive
- Caramelized Onion and Herbs
- Dairy Free Garlic and Herbs (you can also use vegan parmesan to make the entire dish vegan)
Cheese has a longer shelf life than other perishable ingredients, so feel free to grab a few packs of Boursin to have on hand for busy nights. Use them to whip up this Boursin tomato sandwich for lunch or Boursin baked gnocchi for date night.
Why this Recipe Works
- Chickpeas are already cooked, so you don’t have to worry about overcooking or undercooking chicken.
- It can be vegan if you substitute vegan Boursin cheese (yes, it’s a thing!) and vegan parmesan!
- Perfect when you aren’t sure what to make since it’s ready in just 20 minutes. All the ingredients are things that last a long time in the fridge or pantry, so the chances that you already have them are very high.
how to serve these creamy chickpeas
While these are super tasty on their own or with a crusty baguette and side salad, make these chickpeas a full dinner with a simple veggie side.
- Mashed Cauliflower: This is a great low-carb option that is so fluffy and quick to make!
- Crispy Oven Roasted Broccoli: Toss this in the oven to cook while you make the chickpeas.
Easy Creamy Boursin Chickpeas Recipe
Ingredients
- 1 Tbsp olive oil, 15 mL
- 1 medium shallots, thinly sliced
- 2 cloves garlic, minced
- ¼ tsp ground black pepper
- 2 15-oz cans chickpeas, drained, 425 g each
- 1 block Boursin cheese, "garlic and fine herbs" flavor, 5.3 oz, 150 g
- ½ cup vegetable broth, 120 mL
Instructions
- Flavor Base: Heat 1 Tbsp olive oil over medium heat in a large skillet. Add 1 medium shallots (thinly sliced) and cook until fragrant and soft, about 5 minutes.Stir in 2 cloves garlic (minced) and ¼ tsp ground black pepper, continuing to cook for 1 minute.
- Simmer: Add 2 15-oz cans chickpeas, 1 block Boursin cheese, and ½ cup vegetable broth. Let gently simmer, uncovered, for about 10 minutes. It will resemble a loose gravy, but will thicken when it cools slightly.
- Serve warm topped with fresh parmesan and cracked black pepper.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This was so good and so easy! At your recommendation at the end I added some fresh spinach and sundried tomatoes as I didn’t have fresh. I used chicken broth because I had some on hand. This recipe is a keeper!
We made this with the homemade boursin recipe we found on this site. Very good. Thanks
This was delicious…. Made it tonight for dinner and had it with steamed broccoli will definitely make again!!!
I’m so happy to hear you loved it, Jeannie! Happy eating! 😀
as a college student with limited knowledge, limited time, and limited skills… I felt like I could make something nice!! (although, note, drain and wash chickpeas before throwing them in the pot. didn’t realize that was very common information until today lol!)
I’m all about easy and this is easy and delicious! I’ve made it a few time now. I add sundried tomatoes, spinach and chicken. In my rotation for meal planning!
This makes me so happy to hear, Jill! Enjoy! 😀
I’m obsessed with your recipe I made it a couple of times I had leftovers and still made when I ran out it was amazing and I decided to add skinny pasta to go with it and it’s good if add any kind of protein i did chicken I tried it with beef
So glad it hit the spot Taylor, thanks for sharing!