Yummy Brocoli and Chikpea Paremesan Soup

It’s well-known that the price of groceries has been steadily increasing, with even a carton of eggs coming with a $5 price tag. Consumers who are tightening their wallets and looking for cheaper yet still healthy alternatives will be glad to know that a low-priced, healthy dinner is still doable. Check out this delicious, simple, and low-cost dinner that is guaranteed to become a staple in your home: The Broccoli and Chickpea Parmesan. 

Preparation:

Set oven to 400 degrees and place a cast-iron pan or other oven-safe pan inside to preheat with the oven.

Broccoli is the star in this recipe with its highly nutritious attributes such as fiber and numerous vitamins. For this dish, separate the large broccoli pieces and cut them lengthwise. This will create a flat end. Lightly season with salt and pepper.

Take a ½ cup of bread crumbs and mix with parmesan cheese and set aside.

Cooking:

Once the oven and pan is preheated, carefully remove the pan with kitchen gloves or a thick dish towel (it will be hot!) and add the olive oil. Place the broccoli florets flat side down. You should immediately hear the sizzling of the oil. Place the pan back inside the oven and cook for 15 minutes to create a nice sear on the bottom of the broccoli. Once the florets have been cooked, remove the florets from the pan and set aside. 

Take the chickpeas and pour them into the pan then top with the marinara. Add a layer of cheese (we use mozzarella, but parmesan works just as well) then place the cooked florets on top of the broccoli with the seared side facing up. Cover the florets with the breadcrumb mixture and return the pan to the oven. Cook for an additional 15-20 minutes until the marinara is bubbling on the side. Remove from oven, let cool and enjoy this delicious healthy, vegetarian take on Chicken Parmesan. 

Ingredients:

1 broccoli head to cut into florets 

1 can of chickpeas, drained

1 jar of marinara 

Parmesan cheese (shredded or grated)

Mozzarella cheese (optional)

Bread crumbs

2-3 tablespoons of olive oil