CTV Recipes
Search Recipes
Broccoli Chickpea Parmesan Skillet
A delicious skillet meal packed with cheesy flavours and hearty veggies.
YIELDS
4
Ingredients
- 1 head broccoli, trimmed
- 4 tablespoons olive oil, divided
- Salt & pepper
- 1/2 cup panko breadcrumbs
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1 1/2 teaspoons dry Italian seasoning, divided
- 1 (796 ml) can crushed tomatoes
- 2 garlic cloves, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 (540 ml) can chickpeas, drained and rinsed
- 100g bocconcini or fresh mozzarella
- 1/2 loaf crusty bread, sliced
- Chopped fresh basil and parsley, for serving
Directions
- Place a cast iron skillet or a nine-inch square metal baking pan onto the middle rack of your oven and heat it to 450ºF.
- Cut the broccoli into long florets. Using oven mitts, remove the hot skillet or pan from the oven and add in two tablespoons of olive oil. Carefully add in the broccoli and toss to coat in oil lightly. Season with salt and pepper and return the skillet or pan to the oven. Roast the broccoli for 15 minutes.
- Meanwhile, toss the panko and Parmigiano-Reggiano in a small bowl and season with half a teaspoon of dry Italian seasoning and a pinch of salt and pepper. Stir in the remaining two tablespoons of olive oil and set aside. In a separate bowl or a large glass measuring cup, stir together the crushed tomatoes, garlic, red pepper flakes, and remaining teaspoon of dry Italian seasoning—season with salt and pepper and set aside.
- Retrieve the pan of broccoli from the oven. Remove the broccoli and set aside on a plate. Carefully pour the tomato mixture into the hot pan, being careful of splatter, and stir in the chickpeas. Thinly slice or tear the mozzarella and scatter over the top. Arrange the broccoli, browned-sides up, over the chickpeas and mozzarella and scatter with the panko mixture.
- Return the pan to the oven and roast for 10 minutes or until the panko is golden, the sauce is bubbling, and the mozzarella is melted.
- Allow the pan to sit at room temperature for five minutes before serving with slices of crusty bread and a scattering of fresh basil and parsley on top. Enjoy!
