Approved by the 
Jump to recipe
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
907
Budget-friendly one-pan dinners are always in season, especially when they use ingredients you probably already have around the kitchen. Butter-toasted chickpeas and seared broccoli are tossed in a rich Alfredo-style sauce made from heavy cream, shallots, garlic, and Parmesan to create this 35-minute skillet dinner. A pinch of lemon zest and crushed red pepper flakes add much-needed brightness and heat to cut through the rich Alfredo sauce.
With fewer than 10 ingredients, you’ve got a hearty, vegetarian meal that's full of flavor. Serve with an extra sprinkle of Parmesan and red pepper flakes for a dish that’s creamy, savory, and just a little spicy, perfect for a cozy weeknight.
Did you try making this? Let us know how it went in the comments!
Advertisement - Continue Reading Below
Ingredients
- 4 Tbsp.
unsalted butter, divided
- 2
(14-oz.) cans chickpeas, drained, rinsed
Kosher salt
- 4 cups
broccoli florets (from 1 large head broccoli)
- 1
shallot, finely chopped
- 2
cloves garlic, grated or finely chopped
- 1 1/2 cups
heavy cream
- 1 cup
shredded Parmesan, plus more for serving
Zest of 1 lemon (optional)
Pinch of crushed red pepper flakes
Crusty bread, for serving
Directions
- Step 1In a large stainless steel or cast-iron skillet over medium heat, melt 2 Tbsp. butter. Add chickpeas and 3/4 tsp. salt and stir to coat. Cook chickpeas, tossing occasionally, until starting to brown and slightly crisp on the outside, 10 to 12 minutes. Transfer to a plate.
- Step 2In same skillet over medium heat, melt 1 Tbsp. butter. Add broccoli and a pinch of salt and cook, stirring frequently, until broccoli is crisp-tender and starting to char, 3 to 4 minutes. Transfer to plate with chickpeas.
- Step 3In same skillet over medium heat, melt remaining 1 Tbsp. butter. Add shallots and a pinch of salt and cook, stirring frequently, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Whisk in cream and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until cream is slightly thickened, about 5 minutes. Whisk in Parmesan until melted, then stir in lemon zest (if using).
- Step 4Heat broiler to high. Return chickpeas and broccoli to skillet and stir to coat in sauce.
- Step 5Broil, watching closely, until sauce starts to bubble and chickpeas slightly brown, 2 to 3 minutes.
- Step 6Top with red pepper flakes and more Parmesan. Serve with crusty bread alongside.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below