Cajun Broccoli Sun-Dried Tomato Chickpea Skillet
Ingredients
- 1 1/2 cups chickpeas
- 3/4 cup broccoli florets
- 1/3 cup sun-dried tomatoes from a jar, chopped
- 2 tbsp sun-dried tomato oil (from the jar), divided
- 1/2 tbsp lemon juice
- 1 tsp Cajun seasoning
- 1 tsp sea salt
Garnishes
- Basil
- Chopped scallions
Preparation
In a skillet, heat up 1 tablespoon of sun-dried tomato oil on medium low heat, and once hot, add the chickpeas, sun-dried tomatoes, and broccoli. Cook, stirring occasionally, until chickpeas are crispy and broccoli is tender, about 10 minutes.
Add the Cajun seasoning and sea salt, stir, and continue cooking for 1 to 2 more minutes. Remove from heat, drizzle with the remaining 1 tablespoon of sun-dried tomato oil and lemon juice, and serve topped with basil and scallions.
