Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 10/16/23

Mediterranean Chickpea Saute
with roasted broccoli / quinoa

Active: 40 Total: 40
Original GF Paleo Vegetarian
Mediterranean Chickpea Saute

A bright sauce with diced tomatoes, lemon, and parsley flavors this Mediterranean-inspired saute that delivers big flavor in a short amount of time. This meal was last featured in 2021.

Tags
Dependent Meal Pairs, Air-Fryer Friendly
Proteins
Beans, garbanzo
Cuisines
European - Mediterranean
Save recipe
41

Ingredients

Metric
Servings:
4
Quinoa (for 2 nights):
  • Quinoa, uncooked - 1 1/3 cups
  • Stock, vegetable - 2 2/3 cups
Mediterranean Chickpea Saute:
  • 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
Roasted Balsamic Broccoli (for 2 nights):
  • Broccoli florets - 2 lbs , chopped
  • Oil, cooking - 2 Tbsp
  • Vinegar, balsamic - 4 tsp
  • Red pepper flakes (opt) - 1/2 tsp

Prep

  1. Quinoa - (This makes enough for 2 nights; 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)

  2. Broccoli / Garlic / Onions / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Artichokes - Drain and roughly chop.

  4. Beans - Drain.

  5. Tomatoes - Drain.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 425F / 218C.

  2. 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. This makes enough for 2 nights; reserve half if making Tuesday's meal.

  3. 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.

  4. 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.

  5. If quinoa was made ahead, reheat in the microwave (remember to reserve half if making Wednesday's meal).

  6. Serve chickpea saute over quinoa. Enjoy with roasted broccoli.

Reviews

Ratings

0 reviews