Broccoli-and-Chickpea Parmesan

Prep Time:
15 mins
Total Time:
45 mins

This one-pan dinner brings together chickpeas, marinara sauce, and mozzarella in a single skillet, then tops it off with wedges of roasted broccoli florets. A crunchy Parmesan-and-panko blend is the final touch to this comforting, easy, and nutritious meal.


  • 1 head broccoli (12 ounces), trimmed

  • ¼ cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • cup panko breadcrumbs

  • cup finely grated Parmigiano-Reggiano (2 ounces)

  • ¼ teaspoon garlic powder

  • ¼ teaspoon dried thyme

  • ¼ teaspoon dried oregano

  • 1 ½ cups marinara sauce

  • 3 ounces low-moisture mozzarella, such as Polly-O, thinly sliced

  • 1 can (15.5 ounces) chickpeas, drained and rinsed


  1. Preheat oven to 450°F, with a large cast-iron or other ovenproof skillet on middle rack. Quarter broccoli lengthwise; cut larger pieces in half again (also lengthwise) to create long florets. Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes.

  2. Stir together panko, Parmigiano, remaining oil, garlic, thyme, and oregano; season. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with panko mixture. Roast until panko is golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve.

    broccoli-and-chickpea parmesan
    Johnny Miller
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