This one-pan dinner brings together chickpeas, marinara sauce, and mozzarella in a single cast iron skillet, then tops it off with wedges of roasted broccoli florets. A crunchy Parmesan-and-panko blend is the final touch to this comforting, easy, and nutritious meal.

Ingredients

1 head broccoli (12 ounces), trimmed

¼ cup extra-virgin olive oil

Kosher salt and freshly ground pepper

⅓ cup panko breadcrumbs

⅓ cup finely grated Parmigiano-Reggiano (2 ounces)

¼ teaspoon garlic powder

¼ teaspoon dried thyme

¼ teaspoon dried oregano

1 ½ cups marinara sauce

3 ounces low-moisture mozzarella, such as Polly-O, thinly sliced

1 can (15.5 ounces) chickpeas, drained and rinsed

Directions

Preheat oven to 450°F, with a large cast iron skillet or other ovenproof skillet on middle rack. Quarter broccoli lengthwise; cut larger pieces in half again (also lengthwise) to create long florets. Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes.

Stir together panko, Parmigiano, remaining oil, garlic, thyme, and oregano; season. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with panko mixture. Roast until panko is golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve.