Saturday, July 2, 2011

Sauteed Chickpeas with Broccoli and Parmesan

I've been in the mood for beans and rice lately. Beans are inexpensive plus a great source of protein. I love pretty much all beans but my far-and-away favorite is chickpeas (aka garbanzo beans), yum! I love them in soups, pasta, hummus, falafel, or even just roasted and nommed like popcorn.

So when I came across this recipe I couldn't wait to try it! It's an easy recipe to play around with, you could easily use different kinds of beans, different vegetables and even different seasonings. It turned out great and took very little time to prep or cook. Since we usually have so many of these ingredients on hand, it's a great meal to throw together on a busy night.

2 tablespoons olive oil
1 small onion, thinly sliced I used about 1/4 of a large white onion
4 cloves garlic, thinly sliced
Salt and pepper
1 1/2 heads broccoli, including stalks, trimmed and chopped (2 cups) I used a bag of frozen broccoli
1 (10.5 oz.) can chickpeas, drained and rinsed I used 2 cans. Mmmm...chickpeas
1/3 cup chicken or vegetable broth Instead of broth, I added a can of diced tomatoes with Italian seasoning
1/4 teaspoon crushed red pepper
1/3 cup Parmesan shavings

In a large skillet (preferably one with a lid), warm olive oil over medium heat until hot. Carefully add onion, garlic and salt, and sauté, stirring often, until onion becomes transparent and garlic just begins to turn golden brown, 4 to 5 minutes.
Toss in broccoli; sauté for 3 minutes. Add chickpeas, broth and red pepper. Stir once, cover and cook for 3 minutes more, just to heat through and finish cooking broccoli.
Uncover, season with pepper, sprinkle with Parmesan and serve. I served over brown rice


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