Creamy Broccoli and Chickpea Skillet

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This creamy broccoli and chickpea skillet may not look like much, but it’s packed with flavor and nutrients! Everything comes together in just one skillet on the stovetop in less than 30 minutes so you’ll want to add this one to your weeknight dinner rotation.

Prep Time5

Cook Time20

Total Time25

Servings: servings

Calories: 511kcal

Author: Deborah Murphy

Ingredients

2 tablespoons olive oil
1 large head broccoli
3 cloves garlic
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 cup coconut milk
2 cups vegetable broth
1/3 cup shredded vegan parmesan
2 cups chickpeas, drained and rinsed
3/4 cup frozen peas
1/4 cup vegan pesto
1/2 teaspoon sea salt

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the broccoli and cover with lid, cook for 5-7 minutes.
Add the garlic and sauté 1-2 minutes.
Stir in the nutritional yeast, garlic & onion powders, smoked paprika, coconut milk, and broth. Bring to a simmer for 8-10 minutes to thicken.
Stir in the parmesan, chickpeas and frozen peas and cook another 2-3 minutes.
Turn off the heat and add the lemon juice, pesto, salt and pepper. Garnish with fresh basil and serve.

Notes

Leftovers can be stored in the fridge in an airtight container for up to 3-4 days. Just reheat in the microwave and serve!

Nutrition