Best 2 Skillet Chickpeas And Broccoli Rice Recipes
**Skillet Chickpeas and Broccoli Rice: A Nutritious and Flavorful One-Pot Meal**
If you're looking for a quick, easy, and healthy meal that's packed with flavor, look no further than this skillet chickpeas and broccoli rice. This one-pot dish is made with simple, wholesome ingredients and comes together in just 30 minutes. Plus, it's a great way to get your daily dose of protein, fiber, and vegetables.
This recipe is also incredibly versatile. You can easily swap out the chickpeas for another type of bean, such as black beans or lentils. You can also add other vegetables to the skillet, such as chopped bell peppers, carrots, or zucchini. And if you're feeling adventurous, you can even add a teaspoon of curry powder or cumin to the rice for a flavorful twist.
No matter how you choose to make it, this skillet chickpeas and broccoli rice is sure to be a hit. It's a delicious and nutritious meal that's perfect for a busy weeknight dinner.
Here are some additional details about the recipes in the article:
* **Skillet Chickpeas and Broccoli Rice:** This is the main recipe in the article. It's a simple and straightforward dish that's perfect for a quick and easy meal.
* **Skillet Chickpeas and Broccoli Rice with Roasted Red Pepper:** This variation on the main recipe adds roasted red peppers for a smoky and flavorful twist.
* **Skillet Chickpeas and Broccoli Rice with Feta Cheese:** This variation adds feta cheese for a creamy and tangy flavor.
* **Skillet Chickpeas and Broccoli Rice with Cilantro Lime Sauce:** This variation adds a cilantro lime sauce for a bright and refreshing flavor.
No matter which recipe you choose, you're sure to enjoy this delicious and nutritious skillet chickpeas and broccoli rice.
OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE
Braising in a pool of olive oil can turn tough ingredients creamy and luxurious without any of your attention. Canned chickpeas turn buttery-soft, and broccoli rabe's bitterness succumbs to an oil seasoned with garlic, rosemary, chile and fennel seeds. Speaking of that oil, it's as much a reason to braise as the silky chickpeas and rabe themselves. Soak it all up with crusty bread, or ladle it over pasta, yogurt, feta or mozzarella. The underpinnings of this recipe - chickpeas, vegetables, olive oil and seasonings - also make it great to riff on. Consider simmering chickpeas and olive oil with carrots, harissa and black olives; cherry tomatoes, thyme and lemon slices; or potatoes, shallots and cumin seeds.
Provided by Ali Slagle
Categories dinner, for two, weekday, weeknight, beans, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
- Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
- Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
- Let cool slightly. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 47 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 654 milligrams, Sugar 5 grams
BROCCOLI-AND-CHICKPEA PARMESAN
This one-pan dinner brings together chickpeas, marinara sauce, and mozzarella in a single skillet, then tops it off with wedges of roasted broccoli florets. A crunchy Parmesan-and-panko blend is the final touch to this comforting, easy, and nutritious meal.
Provided by Sarah Carey
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F, with a large cast-iron or other ovenproof skillet on middle rack. Quarter broccoli lengthwise; cut larger pieces in half again (also lengthwise) to create long florets. Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes.
- Stir together panko, Parmigiano, remaining oil, garlic, thyme, and oregano; season. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with panko mixture. Roast until panko is golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve.
Tips:
- Prepare the ingredients in advance: Chop the broccoli and chickpeas, mince the garlic, and slice the green onions before you start cooking. This will make the cooking process quicker and easier.
- Use a large skillet: This will give the ingredients plenty of room to cook and prevent them from overcrowding.
- Cook the broccoli and chickpeas until they are tender: This will take about 10 minutes, depending on the size of the broccoli florets.
- Add the sauce ingredients and simmer: Bring the sauce to a simmer and cook for 5 minutes, or until it has thickened slightly.
- Serve over rice: This dish is delicious served over brown rice, white rice, or quinoa.
Conclusion:
This skillet chickpeas and broccoli rice is a healthy and flavorful meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like your food spicy or mild, this dish is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this skillet chickpeas and broccoli rice a try. You won't be disappointed!
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