This affordable one-pan meal is always in season, especially when it includes ingredients you already have in your kitchen. Butter-roasted chickpeas and seared broccoli are tossed in a rich Alfredo sauce made with cream, shallots, garlic, and Parmesan cheese for a 35-minute stir-fry. A pinch of lemon zest and crushed red pepper flakes give it the freshness and zing you need to cut through the rich Alfredo sauce. Fewer than 10 ingredients make a flavorful and hearty vegetarian dish. Top with a generous sprinkling of Parmesan cheese and red pepper flakes for a creamy, flavorful, and just a little spicy dish. Perfect for a cozy weeknight.
Instructions–
Step 1: Melt 2 tablespoons butter in a large stainless steel or cast iron skillet over medium heat. Add chickpeas and 3/4 teaspoon salt and stir until thoroughly combined. Cook, turning chickpeas occasionally, until browned and slightly crisp on the outside, 10 to 12 minutes. Transfer to a plate.
Step 2: In the same skillet, heat 1 tablespoon of butter over medium heat. Add the broccoli and a pinch of salt and cook, stirring frequently, for 3 to 4 minutes until the broccoli is al dente and beginning to brown. Serve on a plate with the chickpeas.
Step 3: In the same skillet over medium heat, melt the remaining 1 tablespoon butter. Add the shallots and pinch of salt and cook, stirring frequently, until softened, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Add the cream, stir, and bring to a boil. Reduce heat and simmer, stirring occasionally, until cream is slightly thickened, about 5 minutes. Stir until Parmesan is melted and add lemon zest (if using).
Step 4: Heat grill to highest temperature. Return chickpeas and broccoli to pan and stir to coat in sauce.
Step 5: Grill, watching closely, for 2 to 3 minutes, until sauce begins to bubble and chickpeas begin to brown slightly.
Step 6: Sprinkle with red pepper flakes and Parmesan cheese. Serve with fresh bread.
