Mediterranean Chickpea Saute
with roasted broccoli / quinoa
A bright sauce with diced tomatoes, lemon, parsley, and butter flavors this Mediterranean-inspired saute that delivers big flavor in a short amount of time. This meal was last featured in 2016.
Ingredients
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Broccoli florets - 1 lb, chopped
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Garlic - 2 cloves, chopped
- Onions, medium - 1, diced
- Parsley - 1 Tbsp, chopped
- Artichoke hearts - 6, drained and chopped
- Beans, garbanzo (14 oz / 397 g) - 2 cans, drained
- Tomatoes, diced (14 oz / 397 g) - 1 can, drained
- Oil, olive - 1 Tbsp
- Wine, white - 1/2 cup (sub stock)
- Paprika - 2 tsp
- Lemon juice - 1 Tbsp
Nutrition Facts
Prep
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Quinoa - (Skip if made ahead for Monday; if prepping right before cooking, get oven heating first.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
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Broccoli / Garlic / Onions / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Artichokes - Drain and roughly chop.
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Beans - Drain.
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Tomatoes - Drain.
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Make
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Heat oven to 425F / 218C.
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Toss broccoli with cooking oil, balsamic vinegar, red pepper flakes, and some salt and pepper. Spread out on a sheet pan and roast for 20 minutes, shaking pan halfway through cooking.
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Heat a skillet or saute pan over medium heat. Add olive oil and then onions. Saute until onions are very soft, 4 to 5 minutes.
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Add tomatoes, white wine, garlic, artichoke hearts, beans, and paprika to the pan, sauteing for another 3 to 5 minutes, until wine has mostly evaporated. Finish with lemon juice and parsley.
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If quinoa was made ahead, reheat in the microwave.
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Serve chickpea saute over quinoa. Enjoy with roasted broccoli.
Nutrition Facts
Reviews
Ratings
23 reviews
Made using cod, really enjoyed the subtle but delicious flavor of the sauce. Had to add flour to sauce to achieve some degree of thickening. Broccoli roasted with the balsamic seemed to keep it moist. Super meal!!
0 HelpfulYummy. Made with cod and followed the recipe as directed. The sauce was quite runny so added some flour to thicken.
0 HelpfulReally nice and easy. 4 year old ate it all (she snacks on capers though). Just boiled the broccoli to keep it simple and ensure 4 year old would eat it.
0 HelpfulI did a Paleo/Original version. I used couscous because I originally was going to make the Paleo version and didn't have quinoa. I suddenly wanted some grain. Plus I didn't have the spinach so I made roasted Brussels sprouts which was really nice. I think I could have waited a bit for a more golden fish, but other than that, I really liked it. I did do the artichokes and capers, with lemon and garlic. Yummy. Next time, I'll make it according to the recipe - I think the spinach would have been a nice touch in the sauce.
0 HelpfulVery good. And it was easy since we made the quinoa earlier this week. Gluten free flour burned a bit and then didn't thicken too well for the sauce but still tasty.
0 HelpfulI thought this was really good. Subbed rice for quinoa since I just don't think we're a quinoa family. We used cod. I put it in the pan too early so one side didn't get very nicely brown but the other did! :)
0 Helpful