Cheesy Broccoli Cheddar Chickpea Skillet

I’m that person that steals the cheesy broccoli out of broccoli cheddar soup, so this broccoli cheddar chickpea skillet is my dream dinner. Steamed broccoli and chickpeas are tossed together in a light cheesy sauce for a protein-filled one-pan meal that’s primed to become a new family favorite.

Softening the chickpeas:
Canned chickpeas have a distinctly firm and bouncy texture and typically take at least 15 minutes of simmering to soften; however, adding a pinch of baking soda to them as they go into the pan tenderizes them without rendering them completely mushy. Don’t worry—you won’t be able to taste the baking soda. It’s so little that, after it works its magic, it just melts away into the sauce.

Cooking the broccoli:
If you’ve never used a microwave to steam broccoli before, prepare to be amazed. Adding just 1 Tbsp. water and a little salt to the broccoli, covering, and microwaving in 30- to 60-second bursts until tender yields broccoli that is crisp-tender, perfectly seasoned, and a gorgeous vibrant green. It’s truly incredible.

That said, if you don’t have a microwave (yes, I realize that some people don’t!), you can steam the broccoli in the same pan you’re planning to cook the rest of the meal in. Just combine the broccoli and salt in the dry pan, add enough water to reach 1/2" deep across the bottom, and bring the water to a simmer. Cover the pan and cook until the broccoli is bright green and tender, 3 to 4 minutes. Transfer the cooked broccoli to another bowl and dry out the pan, and then you can proceed to the Ritz cracker crumble.

The Ritz cracker crumble:
Topping the skillet with buttery crushed Ritz crackers isn’t strictly necessary…but it adds the perfect finishing touch to this skillet. If you don’t have Ritz on hand, you can substitute Cheez-Its or Club crackers—basically any type of buttery cracker would work. Don’t worry about being too even or precise with how you crush them; textural variation is a plus here, so larger shards are just as welcome as finer crumbs.

Make ahead & storage:
If you want to make this skillet ahead, I recommend storing the buttery crackers separately in an airtight container and adding them to the top of the reheated broccoli and chickpeas just before serving. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The cracker crumble won’t stay crisp, but its buttery flavor will still be there.

Made this recipe? Let us know how it went in the comments below!