Work has been been crazy these past few weeks, forcing me to spend quite a few extra hours in the office. I always feel more slighted about this in the summer months. Why couldn’t this just happen in the winter when I’m all for hiding away in any warm room? True, I prefer hiding under my covers, but hey it beats the cold. But summer? Summer there’s hiking, climbing, picnics, swimming, the list goes on and on. Alas…
Of course, a busy schedule is no excuse for lousy eating. All those fast food trips will catch up to you, so it’s good to have some quick and easy options. At only a handful of ingredients and one pan, this sucker fits the bill pretty well. You’re looking at only 10 minutes of prep followed by another 15 of actual cooking. Rachel Ray, eat your heart out (which, by the way, is a ridiculous saying).
This recipe uses very little oil, so be watchful. Stir too often and you won’t get any golden browning. Stir too little and you’ll get some burning.
1 tablespoon olive oil
1 can chickpeas; drained (or two cups cooked chickpeas)
1 head of broccoli; cutting the florets into halves or thirds depending on size
1 yellow onion; chopped
Zest of 1/2 lemon
Juice of 1/2 lemon
1/2 teaspoon salt
Heat the oil in a large pan under medium-high heat. Add the chickpeas and stir occassionaly until the begin to brown and turn golden; 4-5 minutes. Don’t stir too often or you won’t give them a chance to brown. Add the onion and broccoli and continue to saute. Stir more frequently now, but not continuously. After the broccoli begins to brown a bit and the onions have softened (7-8 minutes), add the zest, juice and salt; stirring for one minute for everthing to come together. Remove from heat and serve with salt to taste. Enjoy.
Thank you for your meatless dinners – my family has really liked them. Keep them coming!
Glad you're enjoying them! Feel free to send any requests our way.