Chickpea Broccoli Alfredo Skillet Recipe
This Chickpea Broccoli Alfredo Skillet is a creamy, comforting one-pan meal featuring sautéed chickpeas and broccoli in a rich Parmesan-infused Alfredo sauce. Ready in under 40 minutes, it combines the satisfying textures of crispy chickpeas and tender broccoli with the indulgence of a classic cream sauce, making it perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 4 Tbsp. unsalted butter, divided
- 2 (14-oz.) cans chickpeas, drained and rinsed
- Kosher salt, to taste
- 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 cheese, plus more for serving
- Zest of 1 lemon (optional)
- Pinch of crushed red pepper flakes
- Crusty bread, for serving
Instructions
- Cook Chickpeas: In a large stainless steel or cast-iron skillet over medium heat, melt 2 Tbsp. of butter. Add the drained chickpeas and 3/4 tsp. kosher salt. Stir to coat and cook, tossing occasionally, until the chickpeas start to brown and become slightly crisp on the outside, about 10 to 12 minutes. Transfer them to a plate and set aside.
- Sauté Broccoli: In the same skillet over medium heat, melt 1 Tbsp. butter. Add the broccoli florets with a pinch of salt. Stir frequently and cook 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: Still using the same skillet, melt the remaining 1 Tbsp. butter over medium heat. Add the finely chopped shallots with a pinch of salt and cook, stirring frequently, until they begin to soften, about 2 minutes. Add the garlic and cook for another minute until fragrant. Whisk in the heavy cream and bring the mixture to a simmer. Lower the heat to low and continue to simmer, stirring occasionally, until the cream slightly thickens, about 5 minutes. Whisk in the shredded Parmesan cheese until fully melted and combined. Stir in the lemon zest if using.
- Combine and Heat: Preheat the broiler to high. Return the cooked chickpeas and broccoli to the skillet with the Alfredo sauce and stir well to coat everything evenly.
- Broil to Finish: Place the skillet under the broiler and watch closely. Broil for 2 to 3 minutes or until the sauce starts to bubble and the chickpeas brown slightly.
- Serve: Remove from oven. Sprinkle with crushed red pepper flakes and additional Parmesan cheese. Serve warm with crusty bread on the side for dipping.
Notes
- For extra zest, don’t skip the optional lemon zest—it brightens the rich Alfredo sauce.
- Use a heavy-bottomed skillet like cast iron or stainless steel to prevent sticking and enhance browning.
- Be careful watching the skillet under the broiler to avoid burning; cooking times may vary depending on your oven.
- Crispy chickpeas add delightful texture, but if preferred softer, reduce cooking time in step 1.
- This dish pairs wonderfully with a simple green salad for a balanced meal.
Keywords: chickpea alfredo, broccoli alfredo skillet, vegetarian skillet dinner, creamy chickpea recipe, easy stovetop dinner
