Description
A creamy, comforting one-pan skillet made with golden chickpeas, tender broccoli, and melted cheddar cheese. This easy vegetarian dinner is hearty, budget-friendly, and perfect for busy weeknights.
Ingredients
Units
Scale
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 3 cups broccoli florets, cut into bite-sized pieces
- 2 cups freshly shredded cheddar cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 cup vegetable broth
Instructions
- Place a large skillet over medium heat and allow it to warm for about 2 minutes.
- In a bowl, toss the drained chickpeas with olive oil, onion powder, smoked paprika, salt, and black pepper.
- Add the seasoned chickpeas to the hot skillet and cook for 5 to 7 minutes, stirring occasionally, until slightly golden.
- Add the broccoli florets and minced garlic to the skillet. Pour in the vegetable broth and stir well.
- Cover the skillet and cook for 5 to 8 minutes until the broccoli is tender and bright green.
- Reduce heat to low and sprinkle the shredded cheddar evenly over the top. Cover again for 2 to 3 minutes until the cheese melts completely.
- Remove from heat, let rest for a few minutes, then serve warm straight from the skillet.
Notes
- For extra crisp chickpeas, cook them a few minutes longer before adding the broccoli.
- Freshly grate your cheddar for the smoothest melt.
- Add a squeeze of lemon juice before serving for a fresh, bright finish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 40mg
