Sautéed Chickpeas with Broccoli and Parmesan

Ingredients

• Olive oil

  2 tbsp or 27g

• Onion

  raw

  1 small or 70g

• Garlic

  raw

  4 clove or 12g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  1 dash or 0.1g

• Broccoli

  raw

  6 cup chopped or 546g

• Chickpeas

  canned

  2 cup or 480g

• Vegetable broth

  from bouillon, low-sodium

  ⅓ cup or 79g

• Cayenne pepper

  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.