Charred Broccoli and Chickpea Skillet with Crispy Garlic Oil
Ingredients
- 1 large headbroccoli
- 2 cans (15 oz each)chickpeas
- 6 clovesgarlic
- ¼ cupolive oil
- ½ teaspoonred pepper flakes
- 1lemon
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ cupvegetable broth
- ½ cupParmesan cheese (optional, for serving)
Prep
- 01
Chop broccoli into florets.
- 02
Mince 6 cloves garlic.
- 03
Cut 1 lemon into wedges and zest a small amount for garnish if desired.
Method
- 01
Heat 2 tablespoons olive oil in a large 12-inch skillet over medium-high heat.
- 02
Cut broccoli into bite-sized florets and add to the hot pan along with a pinch of salt. Let sit undisturbed for 2 minutes to char, then stir and cook another 3–4 minutes until the florets are golden and tender-crisp. Transfer to a plate.
- 03
Drain and rinse the canned chickpeas, then add to the same skillet with the remaining 2 tablespoons olive oil, minced garlic, and red pepper flakes. Cook for 2 minutes, stirring often, until fragrant.
- 04
Return the broccoli to the pan, add vegetable broth and a squeeze of lemon juice, and stir to combine. Simmer for 2 minutes until the broth reduces slightly. Taste and adjust salt and pepper.
- 05
Divide among bowls, top with grated Parmesan if desired, and serve with lemon wedges.
Spice Tips
Adjust heat by increasing red pepper flakes to 1 teaspoon for more kick. Add a splash of balsamic vinegar or a pinch of smoked paprika for deeper flavor. A handful of fresh spinach or kale can be stirred in at the end for extra greens.
This recipe shines with fresh broccoli, but frozen florets work too—skip the char step and add them directly to the chickpeas. Make it vegan by omitting the Parmesan or using a dairy-free alternative.