Sautéed Chickpeas with Broccoli and Parmesan

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  4 clove or 12g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Broccoli

  Raw

  1 ½ bunch or 912g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  10 ½ oz or 298g

• Vegetable Broth

  From bouillons. Low sodium

  ⅓ cup or 79g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Parmesan cheese

  Shredded

  ⅓ cup or 27g

Directions

1. Thinly sliced 1 small onion and 4 cloves of garlic.
2. In a large skillet (preferably one with a lid), warm olive oil over medium heat until hot. Carefully add onion, garlic and salt, and sauté, stirring often, until onion becomes transparent and garlic just begins to turn golden brown, 4 to 5 minutes.
3. Toss in broccoli; sauté for 3 minutes.
4. Add chickpeas, broth and red pepper. Stir once, cover and cook for 3 minutes more, just to heat through and finish cooking broccoli.
5. Uncover, season with pepper, sprinkle with Parmesan and serve.

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