Sautéed Chickpeas with Broccoli and Parmesan
Who says you need meat? Grab a can of chickpeas-aka garbanzo beans- and stir up easy, healthful dishes.
2 tablespoons olive oil
1 small onion, thinly sliced
4 cloves garlic, thinly sliced
Salt and pepper
1 1/2 heads broccoli, including stalks, trimmed and chopped (2 cups)
1 (10.5 oz.) can chickpeas, drained and rinsed
1/3 cup chicken or vegetable broth
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.
Source: MyRecipes. (original: All You: MARCH 2007)
Amount per serving
Saturated fat: 2g