These Boursin chickpeas started as a sheet pan dinner made from whatever I had around the house. A package of Boursin turned out to be an excellent starting point, and it's a great match for chickpeas and roasted vegetables. The cheese melts into burst cherry tomatoes to make a creamy, garlicky sauce full of herbs (a bit like a grown-up mac and cheese), and crispy roasted broccoli goes on top. Prep takes about 5 minutes, and the oven does the rest.
One night with these same ingredients in my fridge, I Googled a few of them and came across a Reel from Bold Bean Co where they use Boursin to make a saucy orzo bake. I skipped the orzo and let the chickpeas be the star. The cherry tomatoes are what make it work, since they burst in the oven and turn into the sauce.
I've tried it a few ways, and I like it best with the chickpeas and tomatoes in a cast iron skillet, so it's a little saucier when you serve it. I've also served it with leftover chicken, which is delicious, but the vegetarian version sticks to your ribs on its own. What started as a whatever-we-have-in-the-house dinner is now one we make pretty often (and a great excuse to buy more Boursin).
Ingredient Notes
Chickpeas. Two 15-ounce cans give you a hearty, protein-rich base that holds its shape while soaking up the sauce. Save 2 to 3 tablespoons of the liquid from the cans before you drain them, since a splash loosens the sauce if the pan looks dry. Cannellini or great northern beans would also work here and turn creamy at the edges. Butter beans are softer and will break down more, which makes the dish even saucier but less chunky. If you're new to cooking with them, my guide to chickpeas (garbanzo beans) covers the basics.
Boursin. The whole recipe leans on it. One 5.3-ounce package melts into the tomatoes and brings the garlic, herbs, and creaminess all at once, which is where that mac and cheese flavor comes from. I usually use Garlic and Fine Herbs, and when I can't find it, Shallot and Chive is just as delicious.
Cherry tomatoes. Don't skimp here. Twenty-four ounces (about 2 pints) sounds like a lot, but the tomatoes burst in the oven and their juices become the sauce. Grape tomatoes work too, though their thicker skins take a little longer to burst.
Broccoli. Roasting it on its own sheet pan keeps the edges charred and crispy instead of steaming in the tomato juices. Two average-size heads is plenty for four people.
Garlic. I use 2 tablespoons of chopped garlic, about 6 cloves. Jarred chopped garlic is what I reach for most nights, just to save myself a little time.
How to Make Boursin Chickpeas
Heat the oven to 425°F (220°C). In a 12-inch cast iron skillet, toss 24 ounces of cherry tomatoes, two drained 15-ounce cans of chickpeas, 2 tablespoons of chopped garlic, 1 tablespoon of olive oil, ½ teaspoon of salt, and a few grinds of pepper. Nestle a 5.3-ounce package of Boursin right in the center.
Roast the skillet for 10 minutes to give it a head start, since it needs about 30 minutes in total and the broccoli only takes about 20. Meanwhile, toss the florets from 2 heads of broccoli with 1 tablespoon of olive oil and ½ teaspoon of salt on a sheet pan, then slide it into the oven.
Roast the broccoli for about 20 minutes, until the edges are deeply browned and a little crispy. The tomato pan is ready when most of the tomatoes have split and slumped, the juices are bubbling, and the Boursin has gone soft and golden on top.
Pull out the skillet and stir the softened Boursin into the chickpeas and tomatoes, pressing on a few tomatoes with the back of a spoon so everything comes together into a creamy sauce. If it looks thick or dry, add a splash of the reserved chickpea liquid. Pile the roasted broccoli on top and serve it hot.
How to Serve
- With a piece of crusty bread for dragging through the sauce.
- Topped with sliced grilled chicken or shredded rotisserie chicken for a heartier dinner.
- Spooned over orzo or short pasta, closer to the bake that inspired it.
- Over rice or farro for a bowl that stretches to feed a few extra people.
Tips, Tricks, and Alterations
- The one-pan version: This is how the recipe started. Toss the broccoli, tomatoes, chickpeas, and garlic with olive oil and salt on one sheet pan, set the Boursin in the center, and roast at 425°F for about 25 minutes. You get crispier broccoli and a less saucy dish, and only one pan to wash.
- Lighter version: If you're serving it with chicken, one can of chickpeas is plenty. The sauce gets a little thicker, so you may not need the reserved liquid.
- Add chicken: Leftover grilled chicken or rotisserie chicken can go on top at the end, or get stirred into the sauce for the last few minutes in the oven.
- Timing: If your oven runs hot or your skillet is small and deep, the tomatoes may need a few extra minutes. Look for split skins and bubbling juices rather than watching the clock.
- If you like creamy, saucy beans, my Marry Me Beans and Cheesy White Bean Tomato Bake build on the same idea.
If you're in the mood for something lighter with the same ingredients, my Three Ingredient Broccoli Bean Salad is a good next one to try. And if you make these Boursin chickpeas, a 5-star rating really helps other busy cooks find the recipe.
Recipe
Boursin Chickpeas with Burst Tomatoes and Crispy Broccoli
Ingredients
- 24 ounces cherry tomatoes about 2 pints
- 2 15-ounce cans chickpeas drained, 2 to 3 tablespoons liquid reserved
- 2 tablespoons chopped garlic about 6 cloves
- 1 5.3-ounce package Boursin cheese Garlic and Fine Herbs or Shallot and Chive
- 2 tablespoons olive oil divided
- 2 average-size heads broccoli cut into florets
- 1 teaspoon salt divided
- black pepper to taste
- cooked grilled or rotisserie chicken optional, for serving
Instructions
- Heat the oven to 425°F (220°C).
- In a 12-inch cast iron skillet, toss the cherry tomatoes, chickpeas, chopped garlic, 1 tablespoon olive oil, ½ teaspoon salt, and a few grinds of pepper. Nestle the Boursin in the center.
- Roast the skillet for 10 minutes to give it a head start.
- Meanwhile, toss the broccoli florets with 1 tablespoon olive oil and ½ teaspoon salt on a sheet pan. Add it to the oven.
- Roast both pans for about 20 more minutes, until the broccoli is browned and crispy at the edges and most of the tomatoes have burst and the juices are bubbling.
- Stir the softened Boursin into the chickpeas and tomatoes, pressing a few tomatoes so everything turns into a creamy sauce, about 1 minute. Add a splash of the reserved chickpea liquid if it looks dry.
- Top with the roasted broccoli and serve hot, with chicken if you like.
Notes
Add leftover grilled or rotisserie chicken on top for a heartier meal.
If you're adding chicken, you can use 1 can of chickpeas instead of 2. Nutrition information is an estimate and may vary based on ingredients and preparation. The recipe card calorie calculation was not working when I published this recipe here's hopefully a more accurate estimation of nutrition information:
| Calories | 460 kcal |
| Carbohydrates | 46 g |
| Protein | 18 g |
| Fat | 25 g |
| Saturated Fat | 11 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 9 g |
| Cholesterol | 40 mg |
| Sodium | 1160 mg |
| Potassium | 1120 mg |
| Fiber | 14 g |
| Sugar | 8 g |
| Vitamin A | 2570 IU |
| Vitamin C | 158 mg |
| Calcium | 218 mg |
| Iron | 3 mg |
Did you make this recipe? Let me know!