Skillet Chickpea Parmesan
This bubbling skillet is full of all the red-sauce comfort that chicken or eggplant Parmesan delivers but instead leans on the pantry power of chickpeas. Simmer a couple of cans in a quick tomato sauce so that they soak up all of its garlicky flavor. Shower the beans with two layers of flavor — first a generous amount of grated mozzarella, then a dusting of Parmesan bread crumbs — then slide the skillet under the broiler until the top is nicely melted with a deep golden crunch. Scoop the results into bowls and enjoy as is, or better yet, lean into the vibes and serve with garlic bread.
Yield
4
Time
40 minutes
Ingredients
¼ cup plus 1 tablespoon extra-virgin olive oil, divided
3 garlic cloves, minced
½ teaspoon crushed red pepper
¼ teaspoon dried oregano
1 (28-ounce) can crushed tomatoes
2 (15- to 16-ounce) cans chickpeas, rinsed
Salt
½ cup panko or fresh bread crumbs
1 ounce Parmesan cheese, finely grated (½ cup firmly packed freshly grated or ¼ cup pregrated)
8 ounces fresh mozzarella
Chopped fresh parsley or basil (optional), for serving
Instructions
Step 1
Heat ¼ cup olive oil in a large (about 12-inch) ovenproof skillet over medium-low. Add the garlic, crushed red pepper and oregano and cook, stirring frequently, until the mixture is very fragrant, 2 to 3 minutes.
Step 2
Add the tomatoes, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until slightly thickened, about 10 minutes.
Step 3
Stir in the chickpeas, season with salt, and continue to simmer, stirring occasionally, until the chickpeas are well-coated in a thick sauce, about 15 minutes more.
Step 4
Meanwhile, position a rack 5 to 6 inches from the broiler heat source and heat the broiler on high. In a small bowl, use a fork to combine the bread crumbs, Parmesan, remaining 1 tablespoon of olive oil and a generous pinch of salt. Squeeze the mozzarella dry with paper towels, if it's wet, then tear it into bite-size pieces.
Step 5
Remove the pan of chickpeas from the heat. Taste and season with additional salt as needed. Scatter the mozzarella over the chickpeas then sprinkle the Parmesan bread crumbs evenly over the top.
Step 6
Broil until the cheese is bubbling and the bread crumbs are deep golden brown, 2 to 4 minutes. Let cool for a few minutes then garnish with parsley or basil, if using.
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