Spain on a Fork > All Recipes > Main Dishes > Chickpea and Broccoli Skillet | WHY YOU NEED THIS DISH
All Recipes, Main Dishes / January 5, 2020

Chickpea and Broccoli Skillet | WHY YOU NEED THIS DISH

The new year is here and 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.

Chickpea and Broccoli Skillet
Besides how healthy this dish is, the flavors are seriously gonna blow you away. It´s made with the perfect combination of spices, to bring a pop of flavors into each and every bite.

Chickpea and Broccoli Skillet
To make this dish, I used canned chickpeas and frozen broccoli. We´re talking very inexpensive & simple ingredients you probably already have in your kitchen. BTW, did you know frozen broccoli is actually better for you than fresh? Check it out here.

Chickpea and Broccoli Skillet
TIPS & TRICKS to make this recipe: As I stated earlier, I used canned chickpeas. The secret here is to make sure you drain and rinse them well. The frozen broccoli I used was already pre-cleaned and pre-cut. Hello easiness 🙂 . Try to use a good-quality vegetable broth when making this dish, makes all the difference in the world.

Chickpea and Broccoli Skillet
Key Ingredients & Cookware I used in this Recipe:
EXTRA VIRGIN OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

If you enjoy what I do here on Spain on a Fork, consider joining me on Patreon.

Watch the Video Below on How to Make this Chickpea and Broccoli Skillet

4.67 from 3 votes
Print

Chickpea and Broccoli Skillet

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 15 oz cans cooked chickpeas
  • 3 cups frozen broccoli
  • 3 cloves garlic
  • 1/2 onion
  • 1/2 cup vegetable broth
  • 12 cherry tomatoes
  • 1 tsp cumin powder
  • 1/2 tbsp sweet smoked Spanish paprika
  • 2 tbsp extra virgin olive oil
  • pinch sea salt
  • pinch black pepper

Instructions

  1. 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

  2. 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

  3. 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!

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.

13 Comments

  1. Marinka

    4 stars
    Hi Albert,

    Today I made the chickpeas and broccoli skillet recipe. I added some chickenbreast and rice.
    My husband and I loved it.

    01 . Mar . 2022
    • Spain on a Fork

      Happy to hear that! Much love 🙂

      02 . Mar . 2022
  2. Jerold Garber

    5 stars
    Have discovered this works well using fresh broccoli, too.

    06 . Oct . 2021
    • Spain on a Fork

      Absolutely! Much love 🙂

      07 . Oct . 2021
  3. Doris Butler

    Hi Albert!
    I was planning on making this for our dinner tonight. My husband went to the store for me and came back with GRAPE tomatoes! The store sells out of cherry tomatoes so fast. Can I use these in the recipe? I was considering cutting them in half. I also have some whole tomatoes. HELP! I hope you are having a wonderful day, my new friend!
    Doris

    31 . Jul . 2021
    • Spain on a Fork

      Hello Doris, Yes you can use grape tomatoes here, they will work great in this recipe 🙂 much love!

      01 . Aug . 2021
  4. John Kathrein

    Oops! My error! Sorry!

    28 . May . 2021
  5. John Kathrein

    You forgot the onion in the ingredient list.

    28 . May . 2021
  6. Dinner Ideas Broccoli : Chickpea and Broccoli Skillet | WHY YOU NEED THIS DISH

    […] Chickpea and Broccoli Skillet | WHY YOU NEED THIS DISH […]

    20 . Mar . 2021
  7. Nick

    5 stars
    Love this recipe. Thank you!

    12 . Feb . 2021
    • Spain on a Fork

      So happy to hear that! thanks for the comment 🙂 much love

      13 . Feb . 2021
  8. Todd

    Do you have a suggestion for which spice you would use in place of cumin?

    17 . Jan . 2021
    • Spain on a Fork

      To replace the cumin powder you can use caraway seeds, chili powder or curry powder, much love 🙂

      17 . Jan . 2021

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating