Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup White Onion, chopped
- 4 tsp Bellino Minced Garlic
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 cups Broccoli Spears, chopped
- 1 1/4 cups Cento Chick Peas, drained and rinsed
- 1/3 cup Cento All Purpose Chicken Broth
- 1/4 tsp Cento Crushed Red Pepper
- 1/2 cup Parmesan Cheese, grated
Directions
In a large skillet, warm oil over medium heat. Add garlic, onion and salt, stirring occasionally and sautéing until onion is transparent. Add broccoli and mix thoroughly, cook for 3 minutes. Add chickpeas, broth and red peppers, stir, cover and cook for 3 additional minutes or until broccoli becomes tender. Season with salt and pepper to taste, top with cheese. Serves 4-6
