Chickpea Broccoli Alfredo Skillet Recipe

Introduction

This Chickpea Broccoli Alfredo Skillet is a creamy, comforting dish that combines crispy chickpeas and tender broccoli in a rich Parmesan sauce. Perfect for a quick weeknight dinner, it’s both satisfying and packed with flavor.

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

Instructions

1. Step 1: In a large stainless steel or cast-iron skillet over medium heat, melt 2 tablespoons of butter. Add chickpeas and 3/4 teaspoon salt, stirring to coat. Cook, tossing occasionally, until chickpeas begin to brown and become slightly crisp, about 10 to 12 minutes. Transfer to a plate.
2. Step 2: In the same skillet over medium heat, melt 1 tablespoon butter. Add broccoli and a pinch of salt, stirring frequently, until broccoli is crisp-tender and starting to char, about 3 to 4 minutes. Transfer to the plate with chickpeas.
3. Step 3: Melt the remaining 1 tablespoon butter in the skillet over medium heat. Add shallots and a pinch of salt, cooking and stirring frequently until they start to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
4. Step 4: Whisk in heavy cream and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until the cream thickens slightly, about 5 minutes. Whisk in Parmesan until melted, then stir in lemon zest if using.
5. Step 5: Preheat the broiler to high. Return the chickpeas and broccoli to the skillet and stir to coat with the sauce.
6. Step 6: Broil the skillet, watching closely, until the sauce bubbles and chickpeas brown slightly, about 2 to 3 minutes.
7. Step 7: Sprinkle with crushed red pepper flakes and additional Parmesan. Serve immediately with crusty bread on the side.

Tips & Variations

• For a vegan version, substitute butter with olive oil and use a plant-based cream and Parmesan alternative.
• Adding a squeeze of fresh lemon juice just before serving brightens the flavors even more.
• To save time, use pre-cut broccoli florets and canned chickpeas that are already drained and rinsed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid separating the cream sauce, adding a splash of cream or milk if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli florets. Thaw them first and cook gently to avoid becoming too soft or mushy.

Is this recipe gluten-free?

Yes, the recipe is naturally gluten-free, but check that your Parmesan and any bread served alongside are gluten-free if needed.

Chickpea Broccoli Alfredo Skillet Recipe

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This Chickpea Broccoli Alfredo Skillet is a hearty, creamy one-pan meal that combines crispy sautéed chickpeas and tender broccoli florets in a luscious Parmesan Alfredo sauce. Perfect for a quick weeknight dinner, it offers a comforting vegetarian dish with a tangy hint of lemon zest and a touch of heat from red pepper flakes, served best with crusty bread to soak up every savory bite.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop and Broiling
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chickpeas & Vegetables

• 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

Sauce & Seasoning

• 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

Serving

• Crusty bread, for serving

Instructions

1. Cook Chickpeas: In a large stainless steel or cast-iron skillet over medium heat, melt 2 tablespoons of butter. Add drained and rinsed chickpeas along with 3/4 teaspoon kosher salt. Stir to coat the chickpeas in butter and salt. Cook, tossing occasionally, until the chickpeas begin to brown and become slightly crisp on the outside, about 10 to 12 minutes. Transfer the cooked chickpeas to a plate and set aside.
2. Sauté Broccoli: Using the same skillet, melt 1 tablespoon of butter over medium heat. Add the broccoli florets and a pinch of salt. Cook while stirring frequently until the broccoli is crisp-tender and starts to char slightly, about 3 to 4 minutes. Transfer the broccoli to the plate with the chickpeas.
3. Prepare Alfredo Sauce: Melt the remaining 1 tablespoon of butter in the same skillet over medium heat. Add the finely chopped shallot with a pinch of salt and cook, stirring frequently, until the shallots begin to soften, around 2 minutes. Add grated or finely chopped garlic and cook for another minute until fragrant. Whisk in the heavy cream and bring the mixture to a simmer. Reduce heat to low and let simmer, stirring occasionally, until the cream thickens slightly, about 5 minutes. Stir in the shredded Parmesan cheese until melted and fully incorporated. If using, mix in the lemon zest for brightness.
4. Combine and Broil: Preheat the broiler to high. Return the cooked chickpeas and broccoli to the skillet with the Alfredo sauce. Stir gently to ensure everything is well coated.
5. Broil the Skillet: Place the skillet under the preheated broiler and broil for 2 to 3 minutes, watching closely, until the sauce starts to bubble and the chickpeas develop a light golden-brown crust.
6. Serve: Remove the skillet from the broiler and sprinkle with crushed red pepper flakes and additional Parmesan cheese. Serve hot with crusty bread on the side for dipping and soaking up the creamy sauce.

Notes

• Use a cast-iron or heavy stainless steel skillet for best even heat distribution and browning.
• Lemon zest is optional but adds a fresh brightness that complements the rich Alfredo sauce.
• For a gluten-free option, serve with gluten-free bread or enjoy without bread.
• Adjust red pepper flakes to your heat preference or omit for no spice.
• This dish is vegetarian but not vegan; heavy cream and Parmesan can be substituted with plant-based alternatives.
• Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.

Keywords: Chickpea Broccoli Alfredo, vegetarian skillet recipe, creamy pasta alternative, comfort food, one-pan meal