Chickpea Broccoli Alfredo Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
