Broccoli Cheddar Chickpea Skillet Recipe
This Broccoli Cheddar Chickpea Skillet is a comforting and creamy one-pan dish combining tender broccoli florets, protein-packed chickpeas, and sharp cheddar cheese, topped with buttery toasted crackers for a delightful crunch. Perfect for a quick and hearty vegetarian meal, this recipe uses simple ingredients and a skillet to bring warm flavors and satisfying textures together in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 10 oz. broccoli, cut into 1” florets
- 1/2 yellow onion, finely chopped
- 4 garlic cloves, finely chopped
Seasonings & Pantry
- 1 1/4 tsp. kosher salt, divided
- 1/8 tsp. baking soda
- 2 Tbsp. all-purpose flour
- 10 Ritz crackers
Dairy
- 5 Tbsp. unsalted butter, divided
- 1 cup whole milk
- 4 oz. cheddar cheese, shredded (about 1 cup)
Other
- 2 (14.5-oz.) cans chickpeas, drained and rinsed
- 1 Tbsp. plus 1/2 cup water, divided
Instructions
- Steam the Broccoli: In a medium heatproof bowl, season broccoli florets with 1/4 teaspoon kosher salt and pour 1 tablespoon water over them. Cover and microwave for 1 minute, stir, then continue microwaving in 30-second increments until the broccoli is bright green and fork-tender, about an additional 30 seconds to 1 minute. Uncover and set aside.
- Toast the Crackers: Heat 1 tablespoon unsalted butter in a large skillet over medium heat. Add crushed Ritz crackers (a mix of larger and smaller crumbs is ideal) and cook, stirring constantly, until golden brown and toasty, about 1 to 2 minutes. Transfer the toasted crumbs to a small bowl and wipe out the skillet.
- Sauté Onion and Garlic: In the same skillet, melt the remaining 4 tablespoons butter over medium heat. Add the chopped onion and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onion becomes tender and sweet, about 7 to 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
- Make the Roux and Sauce: Add the flour to the onion and garlic mixture and cook, stirring constantly, until a bubbling paste forms on the skillet bottom, about 1 minute. Switch to a whisk and slowly whisk in the milk and remaining 1/2 cup water until smooth. Bring the mixture to a simmer over medium-high heat and cook, stirring occasionally, until thickened, about 1 to 2 minutes.
- Add Chickpeas and Broccoli: Stir in the chickpeas and baking soda, cooking until heated through, about 1 minute. Fold in the steamed broccoli florets until well combined.
- Melt in Cheese and Season: Reduce the heat to low and fold in the shredded cheddar cheese until melted and smooth. Taste and season with the remaining 1/2 teaspoon kosher salt if needed.
- Serve: Top the creamy skillet mixture with the toasted buttery crackers and serve immediately for a satisfying meal.
Notes
- Microwaving broccoli helps retain its bright color and crisp-tender texture but can be substituted with steaming on the stovetop if preferred.
- The baking soda added with chickpeas helps soften them and reduce their natural acidity.
- Using Ritz crackers adds a buttery flavor and crunchy topping; feel free to substitute with breadcrumbs or crushed crackers of choice.
- For a thicker sauce, reduce the amount of water or cook the sauce slightly longer.
- This dish can be made vegan by substituting butter and cheddar cheese with plant-based alternatives and using plant milk.
Keywords: broccoli cheddar skillet, chickpea skillet, vegetarian skillet recipe, quick skillet dinner, cheesy broccoli chickpeas
