One-Pan Chickpea ‘Parm’
with Bubbly Spiced Panko Topping
Cooking time
30 minutes
Servings
2/4
Calories
720 /serving
Let’s start at the top. Crunchy panko crumbs, salty Grana Padano cheese, minced garlic and Italian-inspired spices cover this skillet in delight. While the topping channels the charm of a classic Parm, the contents are all modern vegetarian. Simmer hearty chickpeas in tomato sauce with nibbles of broccoli and radishes until everything turns tenderoso. Sprinkle on cheesy spiced panko and a good dose of grated mozzarella, and stay in your bubble.
We will send you:
- 200g Radishes
- 15ml Minced garlic
- 1 Head of broccoli
- 540ml Chickpeas (canned)
- 30g Panko
- 200ml Tomato sauce
- 60g Grated mozzarella
- 25g Grana Padano (contains rennet)
- 9g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)
Contains: Eggs, Milk, Wheat
You will need:
Large oven-safe pan
Strainer
Peeler
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
9 g
Sodium
1600 mg
Total Carb
81 g
Sugars
18 g
Protein
35 g
Fibre
23 g
Preparation
Mise en place
Preheat the oven to 450°F. Cut the radishes into ¼ inch wedges. Cut the broccoli head into long thin florets; peel and thinly slice the stem, discarding the bottom inch. Drain and rinse the chickpeas.
Cook the vegetables
In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the broccoli, radishes and 2 tbsp water (double for 4 portions). Cook, partially covered, stirring occasionally, 8 to 10 min., until the broccoli is golden; season with S&P. Transfer to a bowl and reserve the pan.
Make the spiced panko
Meanwhile, in a small bowl, combine the panko, Grana Padano, ⅓ of the garlic, 1 tbsp oil (double for 4 portions), ⅓ of the spices and S&P.
Start the skillet
In the reserved pan, heat a drizzle of oil on medium-high. Add the chickpeas and sauté, 2 to 3 min., until beginning to brown. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomato sauce, remaining spices and ½ cup water (double for 4 portions); stir well. Sprinkle with the mozzarella.
Finish the skillet
To the pan of sauce, add the vegetables. Top with the spiced panko. Transfer to the oven and roast, 8 to 10 min., until the panko is golden, the mozzarella has melted and the sauce is bubbling.
Plate your dish
Divide the skillet between your plates. Bon appétit!
