Skillet Chickpeas And Broccoli Rice
Healthy broccoli fried rice is made from riced broccoli instead of rice!
Recipe Summary Skillet Chickpeas And Broccoli Rice
Fresh kale, finely chopped broccoli, chickpeas, and tomato paste are simmered until tender, topped with eggs, and finished in the oven.Ingredients | Broccoli Rice12 ounces broccoli florets4 tablespoons extra-virgin olive oil, divided1 cup chopped kale leaves2 (15.5 ounce) cans chickpeas (garbanzo beans), drained1 tablespoon tomato paste1 large clove garlic, minced2 teaspoons salt1 teaspoon ground black pepper2 tablespoons lemon juice3 Eggland's Best Eggs, largeDirectionsPreheat oven to 350 degrees F.Add broccoli florets to a food processor and pulse until it resembles rice.Heat 2 tbsp extra virgin olive oil in a large cast iron skillet over medium heat.Add greens, broccoli, chickpeas, and tomato paste. Stir to combine.Add in garlic, salt, pepper, lemon juice, and remaining olive oil. Stir to combine.Cook for about ten minutes or until broccoli is tender.Break three Eggland's Best eggs over mixture. Do so carefully so that the yolk stays in tact to the membrane.Place skillet in the oven and bake for 15 minutes.Remove and garnish with fresh herbs of choice - I used cilantro.Info | Broccoli Riceprep: 10 mins cook: 25 mins total: 35 mins Servings: 5 Yield: 5 servings
TAG : Skillet Chickpeas And Broccoli RiceEveryday Cooking, Vegetarian,
