Skillet Chickpeas and Broccoli Rice

Skillet Chickpeas and Broccoli Rice Fresh kale, finely chopped broccoli, chickpeas, and tomato paste are simmered until tender, topped with eggs, and finished in the oven.


Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 25 mins

    TOTAL : 35 mins

    SERVING : 5

    YIELD : 5 servings

  • 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.

Per Serving: 317 calories; protein 14.6g; carbohydrates 47.6g; fat 8.7g; cholesterol 111.7mg; sodium 1547.6mg.