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.
You can't go wrong with chickpeas and broccoli.
ReplyDeletewords to live by!
Delete(p.s. I was reading your tofu pirate zine while I made this <3)
Looks great! I will definitely try this.
ReplyDeletewhat panda said! Oh, and za'atar!
ReplyDelete