Chickpea and Broccoli Skillet, Friday Night Snacks and More...

Chickpea and Broccoli Skillet

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Chickpea and Broccoli Skillet, Friday Night Snacks and More...

Chickpea and Broccoli Skillet

It´s time to start eating healthier. After all the holidays, our bodies need a boost of vitamins and a kick of energy. This Chickpea and Broccoli Skillet is exactly that. Loaded with protein & fiber and fills you up with a ton of vitamins & minerals.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Cuisine Gluten Free, healthy, Spanish, Vegan
Servings 2 Servings

Ingredients
  

Instructions
 

  • Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, drain & rinse two 15 ounce cans of cooked chickpeas and reserve 3 cups of frozen broccoli
  • Heat a large fry pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onions & minced garlic and mix with the olive oil, after 3 minutes and the onions are nice and translucent, add in 1 tsp cumin powder & 1/2 tbsp sweet smoked Spanish paprika and mix it all together, then add in the frozen broccoli, 1/2 cup vegetable broth and season with sea salt & black pepper, give it a gentle mix so everything is well mixed, evenly divide 12 cherry tomatoes around the ingredients and place a lid on the pan
  • After 5 minutes remove the lid from the pan, add in the rinsed chickpeas and season again with sea salt & black pepper, mix together until well combined, simmer for 4 minutes or until the broth has reduced in half, remove from the heat and serve directly from the pan, enjoy!

Video

Notes

Variations:
1) Roast fresh broccoli and cherry tomatoes in the oven. Carmelize onions and garlic or shallots in a pan. Then add the roasted mixture along with rinsed chickpeas and warm up by adding sweet paprika, salt, and pepper.
2) Roast broccoli until caramelized. Heat olive oil in a pan and add tomatoes; cook until saucy. Add cooked chickpeas, garlic, and Calabrian chili paste. Add the roasted broccoli and more oil to taste. Finish with chopped parsley and a squeeze of lemon. Eat over toasted bread.
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