1 tablespoon vegetable oil
1 teaspoon all-purpose flour
1 tablespoon onion powder
1 teaspoon garlic powder
1 1/2 teaspoons dried basil
1 teaspoon dried rosemary
1 green onion, chopped
1 cup chickpeas
1 chicken bouillon cube, crushed
12 ounces shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C).
Heat oil and flour in large skillet over medium heat. Fry chickpeas in oil until lightly browned, about 5 minutes. Remove from pan, sprinkle with garlic powder, basil and rosemary. Stir in green onion. Fry 3 minutes longer, stirring occasionally. Stir chickpeas into green onion mixture. Fry until transparent, about 2 minutes. Remove from heat and stir in chickpeas.
Place chicken in a large skillet over medium heat. Add chickpeas and occasionally stir in onion mix. Add more water if necessary. Add chicken and cook 1 minute more, stirring occasionally. Return chicken to skillet and stir in chickpeas. Return to heat, then add the Cheddar cheese. Remove from heat, pour mixture over the chicken and toss together. Top with sliced mushrooms and pepper.
Bake uncovered for 45 minutes.