Chickpeas with Broccoli and Bacon

serves 8 ( 3 points+)

• 1 lb. broccoli ( fresh or frozen) chopped
• 1 T. olive oil
• 6 slices, center-cut bacon, chopped
• 1 c. chopped onion
• ½ tsp. oregano
• ⅛ tsp. crushed red pepper
• 2 tsp. crushed garlic
• 1 ( 15 oz) can chickpeas (Garbanzo beans), rinsed and drained
• salt and pepper to taste
• 2 oz. Romano cheese, shaved

Cook broccoli in a large pot of boiling water for 5 minutes or until crisp tender. Drain.


Heat oil in a medium skillet. Add bacon and cook until starting to crisp. Add onion and cook until onion softens. Stir in garlic, oregano and crushed red pepper. Add chickpeas and cook for 1 minute. Return broccoli to the pan, season with salt and pepper and heat through.


Transfer mixture to a serving bowl and top with shaved Romano cheese.

adapted from "Cooking Light"