Martha Stewart Broccoli-and-Chickpea Parmesan

Martha Stewart Broccoli-and-Chickpea Parmesan turns roasted broccoli, chickpeas and marinara into a bubbly, crunchy-topped skillet dinner in 45 minutes. Save this easy one-pan weeknight dinner for spring suppers, Meatless Monday or busy family nights, because it bakes in a single cast-iron skillet.

Roast the broccoli on its own for 15 minutes before it goes into the sauce, so the flat sides brown and the florets keep their bite. Skip that head start and the broccoli steams in the marinara, turning soft and dull.

Martha builds a Parmesan-and-panko topping with garlic powder, thyme and oregano, so the crumbs taste like a classic Parmesan bake. She also sets the broccoli browned-side up on the chickpeas, which keeps the roasted edges crisp under the crust.

Martha Stewart Broccoli-and-Chickpea Parmesan

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

460

kcal

Roasted broccoli wedges sit on a bed of chickpeas, marinara and melted mozzarella under a golden, herby panko crust. The skillet comes out bubbling at the edges with crisp tops and a saucy, cheesy base.

Ingredients

• 1 head broccoli (12 ounces), trimmed
  

• 1/4 cup extra-virgin olive oil
  

• Kosher salt and freshly ground pepper
  

• 1/3 cup panko breadcrumbs
  

• 1/3 cup finely grated Parmigiano-Reggiano (2 ounces)
  

• 1/4 teaspoon garlic powder
  

• 1/4 teaspoon dried thyme
  

• 1/4 teaspoon dried oregano
  

• 1 1/2 cups marinara sauce
  

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

• 1 can (15 1/2 ounces) chickpeas, drained and rinsed
  

Directions

• Preheat and cut broccoli: Preheat the oven to 450°F with a large cast-iron or ovenproof skillet on the middle rack. Quarter the 12-ounce head of broccoli lengthwise, then cut any larger pieces in half again to make long florets.
• Roast the broccoli: Pull the hot skillet from the oven and swirl in 2 tablespoons of the olive oil. Add the broccoli, turn it to coat, then arrange it with a flat side down and season with salt and pepper before roasting for 15 minutes.
• Mix the topping: Stir together the panko, Parmigiano-Reggiano, the remaining olive oil, garlic powder, dried thyme and dried oregano, then season with salt and pepper. Move the roasted broccoli to a plate while you build the base.
• Build the skillet: Pour the marinara into the skillet, then top it with the sliced mozzarella and the drained chickpeas. Return the broccoli to the skillet browned-side up so the roasted edges stay crisp.
• Top and bake: Sprinkle the panko mixture evenly over everything. Roast for about 10 minutes, until the panko is golden, the mozzarella is melted and the sauce is bubbling.
• Rest and serve: Take the skillet out of the oven and let it stand for 10 minutes. That short rest lets the sauce settle so it spoons up neatly.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, ThermoPro digital kitchen timer, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pan if I don't have a cast-iron skillet?

Any large ovenproof skillet works, as long as it can handle a 450°F oven. A 9x13 baking dish also works, though you should preheat it empty so the broccoli still sizzles and browns when it hits the oil.

Can I use frozen broccoli?

I'd stick with fresh, because frozen florets release water and won't brown in 15 minutes. If frozen is all you have, thaw it and pat it very dry first, then expect softer, less roasted results.

How long do leftovers keep?

Cover the skillet or move leftovers to an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven for about 15 minutes so the panko crisps back up instead of going soggy in the microwave.

Can I make it ahead?

You can roast the broccoli and mix the panko topping a few hours ahead, then keep them separate. Assemble the skillet right before the second bake so the crumbs stay crunchy.

What's the most common mistake with this dish?

Skipping the 10-minute rest is the usual one, since the sauce is molten straight from the oven and runs everywhere. The other is crowding the broccoli, so give each piece a flat side on the hot pan to brown.