Country Broccoli

submitted by Laura San Giacomo

One night I didn’t have enough broccoli for the amount of people at dinner. A quick search of the pantry led to a can of artichoke hearts and chickpeas.


  • One head of broccoli

  • 1 can of chickpeas

  • 1 can of artichoke hearts (drained and rinsed)

  • 2 cloves of garlic (or however much you like)


  1. In a large frying pan, sauté broccoli, not stirring too much, so you are just start getting dark brown areas, mimicking the roasting effect.

  2. Move broccoli to one side of pan and toss in chickpeas and artichoke hearts (drained and rinsed).

  3. Sauté until chickpeas start turning golden brown.

  4. Toss in some garlic towards the end so it doesn’t burn.



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