Ingredients

10 oz. broccoli, cut into 1″ florets

1 1/4 tsp. kosher salt, divided

1 Tbsp. plus 1/2 cup water, divided

5 Tbsp. unsalted butter, divided

10 Ritz crackers

1/2 yellow onion, finely chopped

4 garlic cloves, finely chopped

2 Tbsp. all-purpose flour

1 cup whole milk

2 (14.5-oz.) cans chickpeas, drained, rinsed

1/8 tsp. baking soda

4 oz. cheddar, shredded (about 1 cup)

Instructions

Step 1: In a medium heatproof bowl, season broccoli with 1/4 tsp. salt. Pour 1 Tbsp. water over broccoli, then cover and microwave for 1 minute. Stir and continue microwaving in 30-second increments until broccoli is bright green and fork-tender, about 30 seconds to 1 minute more. Uncover and set aside.

Step 2: In a large skillet over medium heat, melt 1 Tbsp. butter. Crush crackers into the skillet, mixing larger and smaller crumbs, and cook while stirring constantly until golden brown and toasty, about 1 to 2 minutes. Transfer crumbs to a small bowl and wipe out the skillet.

Step 3: In the same skillet over medium heat, melt remaining 4 Tbsp. butter. Add chopped onion and season with 1/2 tsp. salt. Cook, stirring occasionally, until the onion is tender and sweet, about 7 to 8 minutes. Add garlic and cook, stirring, for about 1 minute until fragrant. Stir in flour and cook, stirring until a bubbling paste forms on the skillet bottom, about 1 minute.

Step 4: Switch to a whisk and slowly add milk and the remaining 1/2 cup water, whisking until incorporated. Bring the mixture to a simmer over medium-high heat and cook, stirring occasionally, until thickened, about 1 to 2 minutes. Add chickpeas and baking soda and cook, stirring, until heated through, about 1 minute. Gently fold in broccoli.

Step 5: Reduce heat to low and fold in shredded cheddar until melted and smooth. Taste and adjust seasoning with remaining 1/2 tsp. salt if needed.

Step 6: Sprinkle the skillet with the toasted cracker crumbs and serve immediately.

Tips & Variations

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free crackers or crushed nuts for the topping.

Add a pinch of cayenne or smoked paprika to the sauce for a subtle spicy kick.

Use sharp cheddar for a bolder cheese flavor or mix in some Gruyère for extra creaminess.

If you prefer softer broccoli, steam it on the stovetop instead of microwaving.

FAQs

Can I use fresh cheese instead of shredded cheddar?

Yes, you can use fresh cheeses like mozzarella or Monterey Jack. Keep in mind that the texture and meltiness may differ slightly from cheddar.

Is this recipe suitable for vegans?

This recipe contains butter, milk, and cheddar cheese, so it is not vegan. However, you can substitute dairy butter with vegan butter, use plant-based milk, and replace cheddar with vegan cheese alternatives.