Chickpea Saute with Broccoli & Tomatoes
Fresh veggies and protein & fiber rich chickpeas sauteed with a hint of heat!
- 1 T olive oil
- 1 red onion diced
- 2 garlic cloves minced
- 1/2 t red pepper flakes
- 1 head broccoli cut into florets (steamed)
- 2 15- oz cans chickpeas rinsed and drained
- 1- pint grape <g class="gr_ gr_373 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-del replaceWithoutSep" id="373" data-gr-id="373">tomatoes </g> halved
- salt & pepper to taste
- fresh parsley chopped
Heat the olive oil in a large skillet over medium-high heat. Add the diced red onions and saute for 4-5 minutes or until translucent, stirring often. Add the minced garlic & red pepper flakes, and continue to saute & stir for 30 seconds.
Add the steamed broccoli florets & chickpeas, and toss to coat. Cook until heated through.
Add the halved grape tomatoes & toss to combine. Add salt & pepper to taste. Cook until the grape tomatoes just start to soften.
Serve with freshly chopped parsley if desired.