Skillet Chickpeas And Broccoli Rice
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
340 g
Broccoli Floret4 tbsps
Extra-Virgin Olive Oil (divided)1 tbsp
Tomato Paste1 large
Garlic (clove, minced)2 tsps
Salt1 tsp
Ground Black Pepper2 tbsps
Lemon JuiceDirections:
1
Preheat oven to 350 degrees F
2
Add broccoli florets to a food processor and pulse until it resembles rice
3
Heat 2 tbsp extra virgin olive oil in a large cast iron skillet over medium heat
4
Add greens, broccoli, chickpeas, and tomato paste
5
Stir to combine
6
Add in garlic, salt, pepper, lemon juice, and remaining olive oil
7
Stir to combine
8
Cook for about ten minutes or until broccoli is tender
9
Break three Eggland's Best eggs over mixture
10
Do so carefully so that the yolk stays in tact to the membrane
11
Place skillet in the oven and bake for 15 minutes
12
Remove and garnish with fresh herbs of choice - I used cilantro