Dinner

Broccoli-and-Chickpea Parmesan

Name: Broccoli-and-Chickpea Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

4 servings

porties

15 minutes

actieve tijd

45 minutes

totale tijd

Begin met koken

Ingrediënten

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

Instructies

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.