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Ingredients

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Directions

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  • Cut broccoli stalk into 1/4-inch coins; cut top into bite-size pieces. Steam until tender, about 5 minutes. Set aside.

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  • Place oil in a deep skillet over medium heat. Add onion, ginger, garlic and cumin; cook, stirring constantly for 2 to 3 minutes, until onion is softened. Add salt, pepper and chickpeas and cook 3 minutes. Stir in yellow pepper and broccoli and remove from the heat.

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  • Stir in vinegar, honey and water. Place arugula in a bowl and spoon warm chickpea mixture on top. Toss lightly and serve. Makes 4 servings.

Nutrition Facts

331 calories; 23 g total fat; 3 g saturated fat; 0 mg cholesterol; 377 mg sodium. 29 g carbohydrates; 5 g fiber; 7 g protein;

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