Skillet Chickpeas And Broccoli Rice Food

CHICKPEA AND BROCCOLI SKILLET

Steps:

• Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, drain & rinse two 15 ounce cans of cooked chickpeas and reserve 3 cups of frozen broccoli
• Heat a large fry pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onions & minced garlic and mix with the olive oil, after 3 minutes and the onions are nice and translucent, add in 1 tsp cumin powder & 1/2 tbsp sweet smoked Spanish paprika and mix it all together, then add in the frozen broccoli, 1/2 cup vegetable broth and season with sea salt & black pepper, give it a gentle mix so everything is well mixed, evenly divide 12 cherry tomatoes around the ingredients and place a lid on the pan
• After 5 minutes remove the lid from the pan, add in the rinsed chickpeas and season again with sea salt & black pepper, mix together until well combined, simmer for 4 minutes or until the broth has reduced in half, remove from the heat and serve directly from the pan, enjoy!

SKILLET CHICKPEAS AND BROCCOLI RICE

Steps:

• Preheat 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.

CREAMY CHICKEN AND BROCCOLI RICE SKILLET

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Add chicken, pepper and garlic powder; cook 4 to 5 min. or until evenly browned, stirring frequently.
• Add rice, cream cheese spread and 1/2 cup shredded cheese; mix well. Gradually stir in chicken broth. Bring to boil, stirring constantly.
• Stir in broccoli; cover. Simmer on medium-low heat 10 to 12 min. or until broccoli is crisp-tender and chicken is done. Top with remaining shredded cheese; cook, covered, 2 to 3 min. or until cheese is melted.

GARLIC BROCCOLI STIR FRY

Steps:

• Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
• Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
• Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
• Pour the sauce in the pan and add chickpeas.
• Bring to a boil until the sauce simmers. Fry for a further few minutes.
• Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
• Serve alone or with cooked rice. Enjoy!

CHICKEN, RICE, AND BROCCOLI SKILLET

Steps:

• Heat a bit of oil in a large and fry the chicken until done. Shred or cut into bite-sized pieces, if desired. Remove from skillet and set aside.
• Add the can of soup, water, paprika, and pepper. Bring to a boil. Add the broccoli, mushrooms, and rice inches Reduce heat to low and add chicken back in the skillet.
• Cover and cook until the rice is done, anywhere from 5-10 minutes. Let rest a few minutes.

SPANISH CHICKPEA STEW WITH CAULIFLOWER BROCCOLI RICE

Steps:

• Heat oil in a saucepan over medium heat. Add onion and garlic and cook until translucent, stirring occasionally. 3 mins.
• Meanwhile, blend the tomato with the ginger to puree and keep ready. Alternatively use tomato puree and minced ginger.
• Add the spices to the saucepan and mix for a few seconds. Add tomato ginger puree to the saucepan and cook for 4 minutes until starting to thicken, stir occasionally. (add a tbsp tomato paste for color and flavor if using fresh tomatoes).
• Add the chickpeas and the vegetables and mix in. Add water and salt, sugar/sweetener and cook partially covered for 10 to 12 minutes until vegetables are tender. Fold in baby spinach or greens at this point if using. Taste and adjust salt and heat. Add a dash of lemon to balance if needed.
• Grate or shred the cauliflower and broccoli in a food processor. Pulse until it is evenly shredded. Heat oil over medium in a skillet. Add cumin seeds and let them start to change color. 1 minute. Add grated cauliflower and broccoli mix well. Add salt, garlic and cayenne and mix well. Reduce heat to medium low. Cover and cook for 4 to 5 minutes. Add a dash of lemon fluff and cover and let it continue to steam in its own heat for another 2 minutes.
• Add individual serving to bowls with the chickpea stew, some cilantro, chopped red onion, crunchy veggies or greens. Serve hot.

CHICKPEA AND BROCCOLI BOWLS WITH CREAMY GARLIC SAUCE

Steps:

• Prepare Sauce:In a medium bowl, combine cashew butter, lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper; stir to combine. Whisk in 2 to 3 Tbsp. water until the sauce is smooth and creamy.
• Prepare Bowls:Heat 1 Tbsp. of the oil in a large skillet over medium-high. Once hot, add harissa paste and chickpeas; sauté for 2 minutes. Stir in crushed tomatoes and continue cooking for about 5 more minutes, until the mixture reduces and thickens. Stir in fresh parsley, 1/2 tsp. salt, and 1/4 tsp. black pepper; remove from heat.
• In a separate skillet (or the same skillet wiped clean), heat remaining 2 Tbsp. olive oil over medium-high. Once oil is shimmering, add broccoli and cook, uncovered, 1 minute. Cover and continue cooking, lifting lid to stir every 1 to 2 minutes to prevent burning, until crisp-tender and lightly charred, about 8 minutes total. Season with remaining 1/4 tsp. salt, 1/4 tsp. pepper, and lemon juice.
• Divide your grain of choice into 4 bowls. Add a scoop of harissa chickpeas and sautéed broccoli overtop, and drizzle with creamy garlic sauce. Garnish with extra chopped fresh parsley.

SKILLET CHICKEN/BROCCOLI//RICE CASSAROLE

Steps:

• Pre heat oven to 425 degrees.
• In a 12" oven going non stick skillet, heat the oil/butter over medium high heat.
• Add the green onions and saute about 3 minutes.
• Add rice, broccoli, chicken, tomatoes, dill.
• Stir.
• In bowl combine the stock with the sour cream.
• Combine with ingredients in skillet.
• Crumble cheese over top and combine.
• Bring to a simmer.
• Season with salt and pepper.
• Cover the skillet with lid or foil.
• Bake for 25-30 minutes or until liquid has been absorbed.
• Remove (careful, handle is hot) and distribute the Parmesan cheese over the top and return skillet to oven to melt the cheese.

SKILLET CHICKPEAS AND BROCCOLI RICE

Steps:

• Preheat 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.