Skillet Chickpeas and Broccoli Rice Recipe

Skillet Chickpeas and Broccoli Rice Recipe
Skillet Chickpeas and Broccoli Rice Recipe photo by Eggland's Best®
Publisher Photo

Skillet Chickpeas and Broccoli Rice Recipe

Be the first to add a review
Publisher Photo
Broccoli Rice makes this meal unique and delicious! Recipe provided by Eggland's Best®.
MAKES:
5 servings
TOTAL TIME:
Prep: 10min. Cook: 25min.
MAKES:
5 servings
TOTAL TIME:
Prep: 10min. Cook: 25min.

Ingredients

  • 12 oz broccoli florets
  • 2 15.5oz can chickpeas
  • 1 large clove garlic or 2 small cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup greens of choice (I used kale/spinach!)
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoon extra virgin olive oil
  • 2 tablespoon lemon juice
  • 3 Eggland's Best eggs (large)

Directions

Preheat oven to 350 degrees F.
Add broccoli florets to a food processor and pulse until it resembles rice.
Heat 2 tbsp extra virgin olive oil in a large cast iron skillet over medium heat.
Add greens, broccoli, chickpeas, and tomato paste. Stir to combine.
Add in garlic, salt, pepper, lemon juice, and remaining olive oil. Stir to combine.
Cook for about ten minutes or until broccoli is tender.
Break three Eggland's Best eggs over mixture. Do so carefully so that the yolk stays in tact to the membrane.
Place skillet in the oven and bake for 15 minutes.
Remove and garnish with fresh herbs of choice - I used cilantro. Yield: 5 servings
Originally published as Skillet Chickpeas and Broccoli Rice in Eggland's Best 2015

  • 12 oz broccoli florets
  • 2 15.5oz can chickpeas
  • 1 large clove garlic or 2 small cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup greens of choice (I used kale/spinach!)
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoon extra virgin olive oil
  • 2 tablespoon lemon juice
  • 3 Eggland's Best eggs (large)
  1. Preheat oven to 350 degrees F.
  2. Add broccoli florets to a food processor and pulse until it resembles rice.
  3. Heat 2 tbsp extra virgin olive oil in a large cast iron skillet over medium heat.
  4. Add greens, broccoli, chickpeas, and tomato paste. Stir to combine.
  5. Add in garlic, salt, pepper, lemon juice, and remaining olive oil. Stir to combine.
  6. Cook for about ten minutes or until broccoli is tender.
  7. Break three Eggland's Best eggs over mixture. Do so carefully so that the yolk stays in tact to the membrane.
  8. Place skillet in the oven and bake for 15 minutes.
  9. Remove and garnish with fresh herbs of choice - I used cilantro. Yield: 5 servings
Originally published as Skillet Chickpeas and Broccoli Rice in Eggland's Best 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSkillet Chickpeas and Broccoli Rice

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review