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.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 317 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons lemon juice
• 1 teaspoon ground black pepper
• 1 tablespoon tomato paste
• 1 large clove garlic, minced
• 4 tablespoons extra-virgin olive oil, divided
• 1 cup chopped kale leaves
• 12 ounces broccoli florets
• 2 (15.5 ounce) cans chickpeas (garbanzo beans), drained
• 3 Eggland's Best Eggs, large

Recipe Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

Add broccoli florets to a food processor and pulse until it resembles rice.

Step 3

Heat 2 tbsp extra virgin olive oil in a large cast iron skillet over medium heat.

Step 4

Add greens, broccoli, chickpeas, and tomato paste. Stir to combine.

Step 5

Add in garlic, salt, pepper, lemon juice, and remaining olive oil. Stir to combine.

Step 6

Cook for about ten minutes or until broccoli is tender.

Step 7

Break three Eggland's Best eggs over mixture. Do so carefully so that the yolk stays in tact to the membrane.

Step 8

Place skillet in the oven and bake for 15 minutes.

Step 9

Remove and garnish with fresh herbs of choice - I used cilantro.