Saturday, February 25, 2012

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"

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