This saucy skillet of cheese-covered beans is always a good answer to, “What’s for dinner?” Canned chickpeas and frozen broccoli keep it fast-moving, not to mention thrifty. Cubes of cream cheese deliver on the creamy Alfredo front in an arguably more convenient way than a carton of heavy cream that is more likely to languish half-used after it’s had its moment. Use a vegetable or garlic bouillon paste instead of chicken to make it vegetarian-friendly. This satisfying one-pot meal is tasty on its own but will happily welcome hunks of bread to mop up its rich sauce.
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Ingredients
4 servings
3
Tbsp. extra-virgin olive oil
1
medium onion, cut into ¼” pieces
6
garlic cloves, thinly sliced
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
2
Tbsp. all-purpose flour
2
tsp. freshly ground pepper
4
oz. cream cheese, cut into 1″ pieces
2
Tbsp. white or yellow miso
1
Tbsp. chicken or vegetable bouillon paste (such as Better Than Bouillon)
2
15.5-oz. cans chickpeas, rinsed
2
10-oz. packages frozen broccoli florets or cuts, coarsely chopped if large (no need to thaw)
2
oz. Parmesan, finely grated, plus more for serving
Country-style bread (for serving; optional)
Preparation
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Step 1
Heat 3 Tbsp. extra-virgin olive oil in large skillet, preferably cast iron, over medium. Cook 1 medium onion, cut into ¼” pieces, 6 garlic cloves, thinly sliced, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring occasionally, until onion is softened and translucent, 6–8 minutes. Add 2 Tbsp. all-purpose flour and 2 tsp. freshly ground pepper and cook, stirring often, until flour is lightly toasted (it will start to stick to bottom of pan), about 2 minutes.
Step 2
Pour 1½ cups water into skillet, then add 4 oz. cream cheese, cut into 1″ pieces, 2 Tbsp. white or yellow miso, and 1 Tbsp. chicken or vegetable bouillon paste. Cook, stirring often with a whisk or heatproof rubber spatula, until cream cheese is melted and miso and bouillon paste are dissolved, about 3 minutes. Continue cooking sauce, stirring
Step 3
Add two 15.5-oz. cans chickpeas, rinsed, and two 10-oz. packages frozen broccoli florets or cuts, coarsely chopped if large; cook, stirring occasionally, until broccoli is thawed and sauce is clinging to chickpeas, 6–10 minutes. Add 2 oz. Parmesan, finely grated, and stir until melted and incorporated. Taste chickpea mixture and season with more salt if needed.
Step 4
Heat broiler. Generously top chickpea mixture with more Parmesan and broil until cheese is melted and golden in spots, 6–10 minutes.
Step 5
Serve chickpeas and broccoli with country-style bread for swiping through sauce if desired.
