One-Pan Cheesy Chickpea Helper

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Hamburger helper was a lunchtime highlight of my 90’s childhood. (I mean, cheesy tomatoey macaroni? What kid doesn’t want that?) Twenty years later, I have a hunch that a skillet full of processed cheese noodles and bouncy ground beef might disappoint me, but this one-pan cheesy chickpea helper never does. Loaded with chickpeas and that nostalgic elbow macaroni in a creamy cheesy tomato sauce, this vegetarian riff on the iconic skillet dinner will become a new classic in your house.

While many homemade hamburger helper recipes lean on beef broth and hamburger fat to bring richness, this vegetarian version capitalizes on a combination of sweet cooked-down onions, sauteed tomato paste, Worcestershire sauce, spices, and sharp cheddar cheese to bring depth of flavor. I deliberately chose to use water instead of vegetable stock, since storebought stocks can be expensive and often seem to be lightly salted tinted water as opposed to actual flavorful broth. That said, sine there’s no salt coming from the stock, don’t be shy with the seasoning! Chickpeas and pasta absorb a tremendous amount of salt, so this can take a hefty dose.

If you want to prep this meal in advance, you can, of course, chop the onion, shred the cheese and store them separately in airtight containers in the refrigerator until you’re ready to cook. But if you really want to get a head start, you can also cook the meal through step 3 (adding the water and scraping up the bits from the bottom of the pan). At that point, you can cool and refrigerate the tomato onion “stock” in an airtight container in the refrigerator. When you’re ready to cook, return the stock to the pot, bring it to a simmer, and continue with step four of the recipe.

Like any pasta dinner, cheesy chickpea helper is best fresh, but leftovers can be stored in an airtight container at room temperature for up to 3 days.

Enjoy!

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One-Pan Cheesy Chickpea Helper

(Serves 4-6)

Ingredients

2 tbsp. neutral oil, such as vegetable

1 yellow onion, finely chopped (about 1 ½ cup)

Kosher salt

1 tsp. garlic powder

1 tsp. paprika

2 tbsp. tomato paste

2 cups plus 1 tablespoon water, divided

2 (14.5-oz) cans chickpeas, rinsed and drained

1 (14.5-oz.) can diced tomatoes

½ cup milk, preferably whole

2 tsp. Worcestershire sauce (vegan, if desired)

8 oz small elbow macaroni

1 tsp. cornstarch

8 oz sharp cheddar cheese, shredded

Freshly ground black pepper

Parsley, for topping (optional)

Equipment: large, high-sided pan, spatula or wooden spoon, small bowl, fork or small whisk

Instructions

1. In a large, high-sided pan, heat oil over medium heat. Add onion and ½ teaspoon salt and cook, stirring occasionally, until tender and sweet to the taste, 7-9 minutes.

2. Add garlic powder and paprika and stir until fragrant, about 30 seconds. Add tomato paste and continue to stir until paste darkens and begins to stick to the bottom of the pan, 1-2 minutes more.

3. Add chickpeas, tomatoes, milk, Worcestershire sauce, and 1 tsp. kosher salt. Bring to a simmer and stir in pasta. Cook, stirring occasionally to prevent sticking, until pasta is al dente and sauce is reduced, 5-7 minutes.

4. Meanwhile, in a small bowl, stir together cornstarch and 1 tablespoon water until smooth. Add slurry to pan and bring to a boil. Simmer 1 minute, until sauce is glossy and thick.

5. Stir in cheese and black pepper until cheese is melted. Taste and season with salt as necessary (mine took another ¾ teaspoon).

Originally published September 14, 2025.