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Mediterranean Chickpea Saute
with roasted broccoli & quinoa

Active: 35 min Total: 35 min
Chickpeas are sauteed in white wine and tomatoes for a delicate yet hearty dish. Served over quinoa and roasted broccoli, this dinner defines healthy.
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Ingredients

Metric
Servings:
4
Roasted Balsamic Broccoli:
  • Broccoli - 1 1/2 lbs , chopped
  • Red pepper flakes - 1/4 tsp
  • Vinegar, balsamic - 1 Tbsp
  • Oil, cooking - 1 1/2 Tbsp
  • Lemons - 1/2 , juice of
Mediterranean Chickpea Saute:
  • Garlic - 2 cloves , sliced
  • Onions - 1 , chopped
  • Parsley, fresh - 1 1/2 Tbsp , chopped
  • Artichokes (14oz / 397g) - 1 can , drained and chopped
  • Beans, garbanzo (14oz / 397g) - 1 can
  • Diced tomatoes (14oz / 397g) - 1 can
  • Oil, cooking - 1 Tbsp
  • Wine, white - 1/4 cup
  • Paprika - 2 tsp
  • Lemons, juice of - 1/2
Quinoa (for 2 nights):
  • Quinoa, uncooked - 1 1/3 cups
  • Stock, vegetable - 2 2/3 cups

Prep

  1. Quinoa - Note: This makes enough for tomorrow’s dinner. Combine quinoa with broth / stock in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
  2. Garlic / Onions / Broccoli / Parsley - Prep as directed. (Can be done up to 4 days ahead)
  3. Artichokes - Drain and roughly chop. (Can be done up to 4 days ahead)
  4. Garbanzo beans - Drain and rinse.
  5. Diced tomatoes - Drain.

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Make

  1. Heat oven to 425F / 218C. Toss broccoli with red pepper flakes, balsamic vinegar, cooking oil, and some salt and pepper. Spread out onto a sheet pan and roast for 20 minutes, shaking once and rotating pan midway through.
  2. Heat a skillet or saute pan over medium-high heat. Add cooking oil and then onions to oil. Saute until softened, ~3 minutes.
  3. Add tomatoes, white wine, garlic, artichoke hearts, chickpeas, and paprika to the pan, sauteing for another 3 to 5 minutes, until wine has mostly evaporated. Finish with lemon juice and parsley.
  4. When broccoli’s done roasting, finish with lemon juice and some salt and pepper. If you bought parmesan for the week, you’re welcome to grate some over the broccoli.
  5. Enjoy saute over quinoa (remember to save half the quinoa for tomorrow night’s ‘Quinoa Fried Rice’) with roasted broccoli on the side.

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