Ingredients
1 head broccoli (12 ounces), trimmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/3 cup panko breadcrumbs
1/3 cup finely grated Parmigiano-Reggiano (2 ounces)
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 1/2 cups marinara sauce
3 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
1 can (15.5 ounces) chickpeas, drained and rinsed
Preparation
Preheat oven to 450°F, with a large cast-iron 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.
