Last night I was in the mood for some comfort food. I was going to make the chili my mom has been making for years. I had most of the ingredients on hand already, so I just stopped by Trader Joe’s to pick up the missing ingredients. As luck would have it, I left my shopping list at work and got distracted by Trader Joe’s new nacho-seasoned kale chips. Once I got home and realized my mistake, I was too hungry to run out again, so I created this. This is one time I’m glad I made a mistake.
Pan-Fried Chickpeas, Mushrooms, and Broccoli
1 Tablespoon olive oil
1 large onion, chopped
8-10 cloves of garlic, minced
8 oz cremini mushrooms, sliced
1 (15 oz) can or 1½ cups chickpeas
1 bunch of broccoli, cut into small florets (about 3 cups)
1 teaspoon salt
2 teaspoons za'atar spice blend
1 Tablespoon lemon juice
In a large pan over medium-high heat, cook the onion with the olive oil until the onion softens. Add the garlic and mushrooms. Cook until the mushrooms are tender and have released much of their moisture. Add the rest of the ingredients and turn the heat up to high. Cook everything, stirring and mixing often, 10-15 minutes, until the chickpeas become golden brown and the broccoli is tender.