Toasted chickpeas and broccoli are tossed in a rich Alfredo-style sauce made from heavy cream, shallots, garlic, and Parm to create this 35-minute dinner.
European CuisineItalian CuisineMediterranean CuisineVegetarian Diet CuisineAutumnComfort FoodDinnerMain DishNut-FreeVegetarianWeeknight MealsWinter
Servings
4
4 serving(s)
Total time
35 min
prep 10 min
Calories / serving
907 kcal
03In same skillet over medium heat, melt remaining 1 Tbsp. butter. Add shallots and a pinch of salt and cook, stirring frequently, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Whisk in cream and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until cream is slightly thickened, about 5 minutes. Whisk in Parmesan until melted, then stir in lemon zest (if using).
04Heat broiler to high. Return chickpeas and broccoli to skillet and stir to coat in sauce.
05Broil, watching closely, until sauce starts to bubble and chickpeas slightly brown, 2 to 3 minutes.
06Top with red pepper flakes and more Parmesan. Serve with crusty bread alongside.