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🍽️ Pan-fried Chickpeas and Broccoli

285 kcal · 30 min · 4 servings

Ingredients

• chickpeas 265 g
• broccoli 1 pc
• onions, red 1 pc
• garlic cloves 1 pc
• carrots 2 pc
• peppers, green 2 pc
• oil 2 tbsp
• rosemary, fresh 5 g
• thyme, fresh 10 g
• salt pinch
• lemons 1 pc
• chili pepper mix 1 pc
• sour cream 200 g
• rose paprika 1 tbsp
• pepper, black ground pinch

Instructions

1. 1. Place the chickpeas in a sieve and let them drain well.
2. 2. Thoroughly wash the broccoli under running water.
3. 3. Remove the tough stem at the bottom of the broccoli.
4. 4. Cut the broccoli into small florets of about 1 cm.
5. 5. Halve the onion and remove the outer skin.
6. 6. Slice the onion into thin strips.
7. 7. Peel the garlic clove.
8. 8. Finely chop the garlic.
9. 9. Peel the carrots.
10. 10. Trim the ends of the carrots.
11. 11. Slice the carrots into thin rounds.
12. 12. Wash the bell pepper.
13. 13. Halve the bell pepper lengthwise.
14. 14. Remove the seeds and the white core from the bell pepper.
15. 15. Cut the bell pepper into small cubes.
16. 16. Heat 2 tablespoons of oil in a large pan over medium to high heat.
17. 17. Sauté the broccoli in the pan for about 5 minutes.
18. 18. Wash the rosemary and thyme sprigs.
19. 19. Shake the herbs dry.
20. 20. Strip the leaves off the rosemary and thyme sprigs.
21. 21. Roughly chop the herbs.
22. 22. Add the herbs, carrots, onions, bell pepper, garlic, and chickpeas to the pan.
23. 23. Sauté the vegetables for another 5 minutes.
24. 24. Wash the lemon.
25. 25. Finely grate about 1 teaspoon of lemon zest.
26. 26. Squeeze the juice from the lemon.
27. 27. Wash the chili pepper.
28. 28. Halve the chili pepper.
29. 29. Remove the seeds from the chili pepper.
30. 30. Finely chop the chili pepper.
31. 31. Place the sour cream in a small bowl.
32. 32. Add the paprika powder to the sour cream.
33. 33. Add 2 tablespoons of lemon juice to the bowl.
34. 34. Add the chopped chili pepper to the bowl.
35. 35. Mix the dip ingredients thoroughly.
36. 36. Sprinkle the lemon zest over the chickpea pan.
37. 37. Season the pan with salt to taste.
38. 38. Season the pan with pepper to taste.
39. 39. Arrange the vegetables on plates.
40. 40. Serve the pan with the dip.

Nutrition per serving

• kcal: 285
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 28 g