Skillet Penne with Chickpeas and Cauliflower | America's Test Kitchen

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1/2 head cauliflower (1 pound), cored and cut into 1-inch pieces
• 1/2 cup thinly sliced onion
• Salt and pepper
• 5 garlic cloves , minced
• 2 teaspoons dried oregano
• 1 (28-ounce) can crushed tomatoes
• 2 1/4 cups chicken broth
• 1 (14-ounce) can chickpeas , rinsed
• 12 ounces (3 3/4 cups) penne