Skillet Chickpea Parmesan – The New York Times

This bubbling skillet of chickpea Parm is garlicky, crunchy and full of melty cheese pulls. It’s got all of the Italian American red sauce comfort that chicken or eggplant Parm deliver, but instead, relies on a couple of cans of chickpeas. Then sprinkle the whole skillet with some torn fresh mozzarella and a mixture of breadcrumbs and grated parm.