Skillet Chickpea Parmesan

By Sheela Prakash

Updated March 10, 2026

  • Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Ready In
40 min
Rating
5(486)
Comments
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This bubbling skillet is full of all the red-sauce comfort that chicken or eggplant Parmesan delivers but instead leans on the pantry power of chickpeas. Simmer a couple of cans in a quick tomato sauce so that they soak up all of its garlicky flavor. Shower the beans with two layers of flavor — first a generous amount of grated mozzarella, then a dusting of Parmesan bread crumbs — then slide the skillet under the broiler until the top is nicely melted with a deep golden crunch. Scoop the results into bowls and enjoy as is, or better yet, lean into the vibes and serve with garlic bread.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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. 

  6. 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.

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Ratings

5 out of 5
486 user ratings
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Comments

Moon Unit

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).

ABS

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.

NY Foodie

This recipe is a revelation! All the best parts of "parmesaning" and the benefits of plant based eating.

Megan

It was ok, so we we made it again the week after. And then again, and again and again and again. Just to be sure it was still ok on different days of the week, and for different meals of the day.

Victoria

I’ve made this a few times now and have settled on substitutions I like best. As a previous commenter suggested, eggplant is an essential component! I dice half an eggplant and cook in a pan for a while before incorporating with everything else. I also prefer using cannellini beans over chickpeas — has a softer, (imo) improved bite. Big fan!

Colleen

This recipe’s a keeper. Cooked it with chickpeas from scratch rather than canned. Added roasted red peppers and the flavours blended well together. Complemented this with Arugula salad: https://body-change.today/recipes/1019568-arugula-salad-with-anchovy-dressing?smid=nytcore-ios-share.

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