Skillet Chickpea Parmesan
Updated March 10, 2026
Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.
- Ready In
- 40 min
- Rating
- Comments
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Ingredients
¼ cup plus 1 tablespoon extra-virgin olive oil, divided
3 garlic cloves, minced
½ teaspoon crushed red pepper
¼ teaspoon dried oregano
1 (28-ounce) can crushed tomatoes
2 (15- to 16-ounce) cans chickpeas, rinsed
Salt
½ cup panko or fresh bread crumbs
1 ounce Parmesan cheese, finely grated (½ cup firmly packed freshly grated or ¼ cup pregrated)
8 ounces fresh mozzarella
Chopped fresh parsley or basil (optional), for serving
Nutritional analysis per serving (4 servings)
69 grams carbs; 50 milligrams cholesterol; 732 calories; 18 grams monosaturated fat; 5 grams polyunsaturated fat; 12 grams saturated fat; 38 grams fat; 18 grams fiber; 1292 milligrams sodium; 34 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat ¼ cup olive oil in a large (about 12-inch) ovenproof skillet over medium-low. Add the garlic, crushed red pepper and oregano and cook, stirring frequently, until the mixture is very fragrant, 2 to 3 minutes.
- Step 2
Add the tomatoes, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until slightly thickened, about 10 minutes.
- Step 3
Stir in the chickpeas, season with salt, and continue to simmer, stirring occasionally, until the chickpeas are well-coated in a thick sauce, about 15 minutes more.
- Step 4
Meanwhile, position a rack 5 to 6 inches from the broiler heat source and heat the broiler on high. In a small bowl, use a fork to combine the bread crumbs, Parmesan, remaining 1 tablespoon of olive oil and a generous pinch of salt. Squeeze the mozzarella dry with paper towels, if it's wet, then tear it into bite-size pieces.
- Step 5
Remove the pan of chickpeas from the heat. Taste and season with additional salt as needed. Scatter the mozzarella over the chickpeas then sprinkle the Parmesan bread crumbs evenly over the top.
- Step 6
Broil until the cheese is bubbling and the bread crumbs are deep golden brown, 2 to 4 minutes. Let cool for a few minutes then garnish with parsley or basil, if using.
Private Notes
Comments
This recipe was a hit with my family, who usually resists my efforts to introduce more meatless meals. A couple of substitutions: diced tomatoes (what I had) needed broken up a bit; gluten-free bread crumbs burned under the broiler before the mozzarella fully melted, so next time I’ll just put the oven on 500 instead of broil. May not affect regular gluten breadcrumbs, but watch them just in case. Cooked the chickpeas from scratch in the Instant Pot (no soak, 45min, natural release), 2 cups dried, 6 cups water, tsp salt, 2 peeled garlic cloves, and a bay leaf. (Makes about 3 cans worth, so I had some leftover chickpeas).
This was delicious. Made according to the recipe and added roast eggplant, zucchini, and a poblano. We loved it and the leftovers were fantastic. A keeper.
This recipe is a revelation! All the best parts of "parmesaning" and the benefits of plant based eating.
This recipe was pretty solid, and was approved by the family. A few modifications I made: used a lot more garlic than was called for, added chopped kale that I needed to use, and upped all the seasonings by a bit. Next time I will add an diced onion at the start and will add kale and increased seasoning again. Also this served two adults and two preteen kids with no leftovers as a main dish with breadsticks.
Made as per the recipe Easy and delicious Served with a simple rocket cucumber and avocado salad and crusty bread
Just made this using a mix of butter beans and white beans, and a jar of Rao’s instead of the tomatoes because that’s what I had. It was amazing. Super quick. Ate almost half of it in one sitting.