1 tbsp olive oil
1/2 cup diced onion
2 cloves garlic, minced
3 cups (2 cans) chickpeas, drained and rinsed
1 tbsp Italian seasoning
1/2 tsp sea salt
1 1/2 cups marinara sauce
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
parsley to top
Preheat oven to 400. Heat olive oil to medium in a large sautee pan.
Add onion and cook until turning translucent. Stir in garlic for 10-15 seconds.
Stir in chickpeas and season with Italian seasoning and sea salt. Cook for 1-2 minutes to allow to season.
Remove from heat and stir in ricotta and marinara. Taste, adding more cheese if your marinara is acidic.
Pour into a casserole dish and top with mozzarella and parmesan. Bake for 20 minutes, broiling for the last 2-3 until cheese is bubbly.
Serve topped with chopped parsley.