Broccoli-and-Chickpea Parmesan
A recipe we saved from Martha Stewart, by Sarah Carey. The full recipe, with their photos and notes, is on their site.
Serves 4 · Time 45 minutes
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, thinly sliced
- 1 can (15.5 ounces) chickpeas, drained and rinsed
The short version
- Heat the oven to 450°F with a cast-iron skillet inside. Cut the broccoli into long wedges, toss with some of the oil, salt and pepper, and roast in the hot skillet until charred.
- Mix the panko, Parmigiano, the rest of the oil, garlic powder and herbs.
- Pull out the broccoli. Spread the marinara and chickpeas in the skillet, lay on the mozzarella, then the broccoli, and scatter the crumbs over.
- Bake until bubbling and golden on top.
Martha StewartBroccoli-and-Chickpea ParmesanRead the original recipe