Step 1
Heat 3 Tbsp. extra-virgin olive oil in large skillet, preferably cast iron, over medium. Cook 1 medium onion, cut into ¼” pieces, 6 garlic cloves, thinly sliced, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring occasionally, until onion is softened and translucent, 6–8 minutes. Add 2 Tbsp. all-purpose flour and 2 tsp. freshly ground pepper and cook, stirring often, until flour is lightly toasted (it will start to stick to bottom of pan), about 2 minutes.
Step 2
Pour 1½ cups water into skillet, then add 4 oz. cream cheese, cut into 1″ pieces, 2 Tbsp. white or yellow miso, and 1 Tbsp. chicken or vegetable bouillon paste. Cook, stirring often with a whisk or heatproof rubber spatula, until cream cheese is melted and miso and bouillon paste are dissolved, about 3 minutes. Continue cooking sauce, stirring
Step 3
Add two 15.5-oz. cans chickpeas, rinsed, and two 10-oz. packages frozen broccoli florets or cuts, coarsely chopped if large; cook, stirring occasionally, until broccoli is thawed and sauce is clinging to chickpeas, 6–10 minutes. Add 2 oz. Parmesan, finely grated, and stir until melted and incorporated. Taste chickpea mixture and season with more salt if needed.
Step 4
Heat broiler. Generously top chickpea mixture with more Parmesan and broil until cheese is melted and golden in spots, 6–10 minutes.
Step 5
Serve chickpeas and broccoli with country-style bread for swiping through sauce if desired.
