Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Broccoli-and-Chickpea Parmesan 5.0 (1) 1 Review By Sarah Carey Sarah Carey Website Sarah is the editorial director of food for Martha Stewart Living. Editorial Guidelines Updated on January 19, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 4 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. Ingredients 1 head broccoli (12 ounces), trimmed ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper ⅓ cup panko breadcrumbs ⅓ 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 Directions 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. 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. Johnny Miller Rate it Print