This is a very simple but delicious midweek dinner that doesn’t take much effort but has a large payoff in terms of flavor. The chickpeas work surprisingly well in place of the usual chicken or eggplant, but it’s an easier process to use them. It comes from Sheela Prakash in NYTimes Cooking and we made a version that was enough for two.
For this you’ll need: x3 large garlic cloves (peeled and roughly chopped), 1/2 tsp red pepper flakes, 1 Tbsp + 1 Tbsp dried oregano, 3 Tbs + 1 Tbsp olive oil, x1 15 oz can of crushed tomatoes, x1 15 oz can of chickpeas (drained and rinsed), 1/2 cup panko bread crumbs, 1/2 cup grated parmesan (plus more for topping), 8oz fresh mozzarella, salt, pepper.
In a heavy or cast iron 12″ skillet heat about 3 Tbs of olive oil over medium heat. At the chopped garlic, red pepper flakes and 1 Tbs dried oregano and stir well with a wooden spoon until coated and fragrant – about 2 mins. Add the crushed tomatoes and a good grinding of black pepper and couple of good pinches of salt. Stir well to combine and reduce the heat to a simmer. Allow to cook down, uncovered, until the sauce is thickening – about 10-12 mins.
Add the drained chickpeas and stir well. Bring the sauce back to a simmer and allow it to heat through, about 5-8 mins.
Meanwhile, in a separate bowl, combine the breadcrumbs, another 1 Tsp olive oil, another 1 Tbs dried oregano, 1/2 cup grated parmesan and some salt and pepper. Stir well so that all of the breadcrumbs are wet from the oil and the chees is incorporated throughout. Set aside.
Remove the chickpea sauce from heat and tear up the mozzarella into smaller pieces (about 1″) and spread around the top of the sauce. Add the breadcrumb/parmesan mixture evenly over the top and then add a good grating of parmesan over the whole thing. Place the skillet under the broiler in the over (on Hi) and broil until the cheese melts, the sauce bubbles and the breadcrumbs start to brown, about 2-4 minutes – make sure you pay attention to it as it will burn quickly!
Remove from the oven and allow to stand at room temperature for about 10 mins for it to settle.
Serve in bowls with crusty bread on the side.
