1 head broccoli, trimmed 1/4 cup olive oil Salt and pepper 1/3 cup breadcrumbs 1/3 cup parmesan cheese, 1/4 teaspoon garlic powder, 1/4 teaspoon thyme, 1/4 teaspoon oregano, 1 1/2 cup marinara sauce, 3 oz mozzarella cheese, 1 15oz can chickpeas

1. Preheat oven to 450° F, with a large oven-proof skillet on middle rack. 2. Quarter broccoli lengthwise; cut larger pieces in half again lengthwise. 3. Remove skillet from oven; swirl in 2 tablespoons of oil. Add broccoli and turn to coat, then arrange so a flat side of each piece is face down. 4. Season with salt and pepper and roast 15 minutes. 5. Stir together breadcrumbs, parmesan, remaining oil, garlic, thyme and oregano. 6. Transfer broccoli to a plate. Add marinara to the skillet and top the sauce with mozzarella and chickpeas. 7. Return broccoli to skillet, browned-side up. Sprinkle evenly with breadcrumb mixture. Roast until breadcrumbs are golden and cheese is melted; about 10 minutes. 8. Remove and let stand for 10 minutes before serving.