To prepare a tenderstem broccoli and chickpea frittata recipe, you will first need to prepare the broccoli. Cut the stalks off the stems of the fresh broccoli, then cut them in half lengthwise. Place the sliced broccoli in the bottom of an oven-proof skillet. Pour the olive oil into the skillet and heat it over medium-high heat. Add the onion and cook until the onions are translucent, about 5 minutes. Remove the pan from the heat and add the garlic and saute until fragrant, 2 to 3 minutes more. Stir in 1 cup of chopped parsley and 1 tablespoon of thyme. Season with salt and pepper to taste.