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Chickpea and Broccoli Skillet

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 296 kcal
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!

Nutrition Facts
Chickpea and Broccoli Skillet
Amount Per Serving
Calories 296 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 739mg32%
Potassium 691mg20%
Carbohydrates 38g13%
Fiber 12g50%
Sugar 3g3%
Protein 13g26%
Vitamin A 1207IU24%
Vitamin C 74mg90%
Calcium 126mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.