Chickpea Parmesan

This vegetarian alternative to a classic Italian dinner will provide all the comfort that a chicken parmesan delivers but in a pantry-friendly vegetable package!

Cooking Tip

If you have access to an oven with a broiler function, toss the skillet in before adding the basil to crisp up the breadcrumbs and melt the mozzarella!

Yield4 servings

Serving size6 oz

Perfect forOne-pot, Quick & easy

Dietary preferencesVegetarian

Ingredients

1/4 cup olive oil
3 cloves of garlic, minced
1/2 tsp crushed red pepper
1/4 tsp dried oregano
1 can crushed tomatoes (28 oz)
2 cans chickpeas, drained and rinsed (30-32oz)
1/2 cup panko
2 oz parmesan cheese, finely grated
8-10 oz fresh mozzarella
4-6 leaves of basil, chiffonade
salt and pepper to taste

Directions

Heat olive oil in a large skillet over medium-low then add the garlic, crushed red pepper, and oregano. Stir and cook until fragrant. Add the tomatoes and turn the heat up to medium-high to bring to a simmer for about 10 minutes.
Stir in the chickpeas, salt and pepper, then continue simmering another 15 minutes or so. Top with fresh mozzarella. Mix the parmesan and panko then distribute evenly, scattering over the entire skillet.
Reduce heat to low and allow the flavors to marry. Taste and season if necessary, then remove from heat and garnish with basil. Enjoy!

Nutrition facts (per serving)

732Calories

38 Total Fat (g)

12Saturated Fat (g)

1292Sodium (mg)

69Carbs (g)

18 Dietary Fiber (g)

34Protein (g)

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