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