Florencia Baldini Last Updated on July 8, 2026If you’re anything like me, there are always a few ingredients hiding in the cupboard that can save dinner. A tin of chickpeas, some tomatoes, an onion and a splash of light coconut milk might not sound exciting, but together they become one of the creamiest, most comforting dinners you’ll make.
Welcome to Dinner in 20
If you’re anything like me, by 6pm you’re hungry, tired and the last thing you want is to spend an hour in the kitchen.
That’s exactly why I created Dinner in 20: a series of healthy dinners that are ready in 20 minutes or less, without compromising on flavour or nutrition.
This is Episode 5 of my Dinner in 20 series and one I come back to time and time again when the fridge is looking empty. It’s packed with plant protein, fibre and vegetables, while the crispy Parmesan chips add the most incredible salty crunch. Grab a slice of seeded sourdough to scoop up every last drop—you won’t regret it.
Why You’ll Love This Recipe
- Ready in just 20 minutes
- One pan = minimal washing up
- High in protein and fibre
- Made with simple pantry staples
- Creamy, comforting and incredibly satisfying
- Perfect for busy weeknights
Why This Recipe Is Good For You
This meal is a brilliant example of how healthy food can also feel comforting. Chickpeas provide both plant protein and fibre, helping to keep you fuller for longer while supporting gut health. Tomatoes, onions, garlic and spinach add a variety of plant foods, giving your microbiome plenty to enjoy. Light coconut milk creates a creamy texture without needing lots of cream, while the Parmesan crisps deliver big flavour with just a small amount of cheese. Pairing everything with seeded sourdough boosts both fibre and protein, making this a balanced, satisfying meal that doesn’t feel like “healthy eating”—it simply tastes delicious.
Flo’s Top Tips
- A good-quality seeded sourdough not only tastes amazing but also adds extra protein and fibre.
- Use ripe tomatoes—they create a naturally sweet, rich sauce.
- Don’t skip the Parmesan crisps. They completely transform the dish by adding a salty, crunchy texture.
- If your sauce becomes too thick, simply loosen it with a splash of water.
- This is a great fridge-clear-out recipe. Mushrooms, courgettes or peppers all work well.
How to Make Crispy Parmesan Chips in the Microwave
If you’ve seen my videos before, you’ll know I’m obsessed with this little hack! In this recipe, I use slices of Parmesan cheese, but there’s another method that works just as well if all you have is grated Parmesan.
Simply place a slice of Parmesan on a plate lined with baking paper and microwave for around 30 seconds, or until it’s melted and golden. Leave it to cool for a minute and it will turn into a deliciously crispy cheese wafer.
If you’re using grated Parmesan to make 1-Ingredient Parmesan Chips (In 1 Minute!), spoon it into small mounds on baking paper and microwave for 30–40 seconds until melted and bubbling. As it cools, it will set into thin, crispy Parmesan chips that are perfect for crumbling over your meal.
Both methods create the same irresistible salty crunch and are one of my favourite ways to elevate simple dishes. They add amazing texture, rich cheesy flavour and a little extra protein with hardly any effort. Once you’ve tried this hack, you’ll want to sprinkle Parmesan crisps over soups, salads, pasta and grain bowls too!
Ingredient Swaps
- Chickpeas: Butter beans or cannellini beans work beautifully.
- Light coconut milk: You can use full-fat coconut milk for an even richer sauce or swap for single cream if preferred.
- Spinach: Kale or cavolo nero are great alternatives—just cook them a little longer.
- Parmesan: Pecorino also works well, or simply serve without for a dairy-free version.
- Seeded sourdough: Any crusty bread will work, although seeded sourdough adds the most fibre.
Nutrition (Per Serving)
- Calories: 565 kcal
- Protein: 28 g
- Carbohydrates: 57 g
- Fat: 22 g
- Fibre: 14 g
Storage
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze the chickpea mixture (without the Parmesan crisps or bread) for up to 3 months.
Reheating: Warm gently on the hob or in the microwave, adding a splash of water if the sauce has thickened.
Frequently Asked Questions
Can I make this vegetarian?
Absolutely. Simply swap the chicken stock cube for a vegetable stock cube.
Can I use dried chickpeas?
Yes, but cook them first according to the packet instructions before adding them to the recipe.
Can I make it vegan?
Yes. Omit the Parmesan crisps or replace them with a vegan hard cheese alternative.
Creamy One-Pan Chickpeas with Parmesan Crisps
Ingredients
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 5 small tomatoes, diced
- ½ chicken stock cube
- 1 tsp dried oregano
- 200 ml light coconut milk
- 1 × 400 g tin chickpeas, drained (240 g drained weight)
- 2 handfuls fresh spinach
- 40 g Parmesan, sliced
- 2 slices seeded sourdough bread, about 100 g
Instructions
- Heat a large non-stick frying pan over a medium heat and cook the onion for 5-6 minutes until softened. If needed, add a splash of water instead of oil.
- Stir in the garlic and oregano and cook for another minute until fragrant.
- Add the tomatoes and crumble in the chicken stock cube. Cook for 5 minutes until the tomatoes soften and begin to break down into a sauce.
- Pour in the light coconut milk and stir well.
- Add the drained chickpeas and simmer gently for 5 minutes so they absorb all the flavour.
- Stir through the spinach and cook until just wilted.
- Meanwhile, spread the Parmesan slices on a plate lined with baking paper and microwave for around 30-40 seconds, or until melted and golden. Leave to cool for a minute—they'll crisp up as they cool.
- Toast the seeded sourdough.
- Serve the creamy chickpeas in bowls, top with the Parmesan crisps and enjoy with the toasted sourdough for dipping.
Notes
Nutrition (Per Serving)
- Calories: 565 kcal
- Protein: 28 g
- Carbohydrates: 57 g
- Fat: 22 g
- Fibre: 14 g
What can I serve with it?
Seeded sourdough is my favourite, but it also works well with brown rice, quinoa or a baked potato.