Cheez-It Chickpea and Broccoli Skillet

Let's raid the snack pantry.

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If you’ve ever been tempted to grab a box of cheez-its out of the pantry and call it dinner, I’m here to say DO IT—and make this cheez-it chickpea and broccoli skillet. Adapted from one of my husband’s favorite childhood casseroles, this one-pan dinner promises all those nostalgic comforting vibes, plus an excuse to eat buttery cheez-its on the weeknight.

Whenever I’m making a creamy sauce for a bean skillet, I like to works use a combination of milk and water. The water helps to lighten the body of the sauce, which I find better with a plant-based protein like beans. If this feels strange to you, I encourage you to try it just once and see—the sauce might be lighter in texture but it won’t be light in flavor, I promise.

One of the fastest, easiest ways to cook fresh vegetables is to steam them in the microwave. That’s right: I said the microwave. All you need is a bowl, a piece of plastic wrap, a tablespoon of water, and a little salt, and in under 2 minutes you have vibrantly colored, perfectly cooked veggies that taste just like their best selves. I especially love using this method when I’m cooking vegetables that will go into another dish (like this skillet), but it’s also a great way to cook a quick side of veggies for yourself on a weeknight—and it’s an especially great way to prep veggies for small kids.

This skillet makes great leftovers. Store in an airtight container in the refrigerator, and it should keep for 3 days. The cheez-it topping will get soggy as it sits, but I found I actually enjoyed the crispy-gone-soggy texture it brought . . . it was good in a weird way. Not down for that? Pick it off the top of the skillet before storing and just crumble fresh cheez-its on top of the reheated leftovers.

Enjoy!

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Cheez-It Chickpea and Broccoli Skillet

(Serves 4)

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

8 oz. broccoli, cut into 1” florets

½ cup plus 1 tablespoon water, divided

1 ¼ tsp. kosher salt, plus more, divided (I used Diamond Crystal)

4 tbsp. unsalted butter, divided

½ cup cheez-its (or other cheese-flavored cracker)

1 tbsp. poppy seeds

1 small yellow onion, finely chopped

2 tbsp. all-purpose flour

¾ cup milk (whole, 2%, or skim is fine!)

2 (14.5-oz) chickpeas, drained and rinsed

⅛ tsp. baking soda

⅓ cup sour cream

Equipment: large microwave-safe bowl, plastic wrap or or microwave-safe plate, large skillet, flexible heat-safe spatula or wooden spoon

Instructions

1. In a large, microwave-safe bowl, combine broccoli and 1 tablespoon water. Sprinkle with ¼ teaspoon salt. Cover tightly with plastic wrap or a microwave safe plate and microwave 1 minute.

2. Carefully uncover (the steam will be hot!), and stir, then re-cover and continue to microwave until the broccoli is bright green and just tender, 45-60 seconds longer. Carefully uncover and set aside.

3. In a large dry skillet over medium heat, toast poppy seeds until fragrant, stirring occasionally, about 1 minute. Remove to a small bowl and set aside.

4. Add 1 tablespoon butter to skillet and melt over medium heat. Add cheez-its and cook, stirring, until slightly browned and smelling toasty, 1-2 minutes. Remove to a clean plate and set aside.

5. Return skillet to medium heat and melt remaining 3 tablespoons butter. Add onion and ½ teaspoon salt and cook until onion is translucent and sweet to the taste, 7-8 minutes. Add flour and stir until the onions are coated and a white bubbling paste forms, about 30 seconds. Slowly, stirring constantly, add milk and water to form a sauce. Add chickpeas, baking soda, and ½ teaspoon salt.

6. Bring to a simmer, still stirring, and cook until the sauce thickens and coats the chickpeas, 2-3 minutes. Stir in sour cream, then fold in broccoli.

7. Top with toasted cheez-its, crushing some as you sprinkle them over, and sprinkle with poppyseeds. Serve.

Originally posted December 12, 2026.