Scrambled Chickpeas and Broccoli
I know what you’re thinking. Scrambled chickpeas? This recipe is such a treat and so easy to make. The earthy spice of the curry provides more than heat. Naturally antiseptic, anti-inflammatory, and healing, curry is said to aid in the relief of arthritic symptoms as well as provide vitamins B6, A, C, and K.
Makes 3–4 servings
6–8 fingerling or new potatoes, unpeeled, cubed, do not peel
Extra- virgin olive oil
3 cloves fresh garlic, minced
1 medium red onion, diced
1½ teaspoons curry powder
1 (15-ounce) can or 1½ cups cooked organic chickpeas
¼ cup dry white wine
1 medium stalk fresh broccoli, broken into small florets, stem peeled, diced
Cracked black pepper
Juice of ¼ fresh lemon
Bring a pot of water to a boil with a pinch of salt. Cook potatoes until they can be pierced with a fork, about 5–7 minutes.
Place oil, garlic, and onion in a deep skillet over medium heat. When the onions begins to sizzle, add a pinch of salt and curry powder and sauté for 2–3 minutes. Add chickpeas and potatoes and stir to combine. Season lightly with salt and add wine. Cover and simmer 3–5 minutes. Add broccoli, cover, and cook until broccoli is bright green and crisp-tender, about 3 minutes. Stir in lemon juice just before serving.