Sometimes I have both the time and motivation to make meals that are involved with lots of steps and ingredients. But sometimes, I need something fast. So I open my pantry and see what inspires me, Chopped-style! Mediterranean Chickpea and Broccoli Bake is the result of such an evening.
This meal is big on flavor, but easy on time, budget, and clean-up. And what’s more, most of the ingredients are pantry or refrigerator staples. No weird ingredients here. Dinner is winning tonight!
This one sheet-pan dinner is perfect for busy weeknights or weekends that you spend working in the yard and need a quick dinner. Don’t opt to have a pizza delivered! Mediterranean Chickpea and Broccoli Bake is a throw-together – and it will be done faster than the pizza will get there. Pair with a whole grain, like brown rice or quinoa, and you’re done!
How do you get a healthy dinner on the table with lightning speed? Share with me in the comments! I love to hear from you!
Chickpea, Hominy, and Broccoli Oven Bake
This meal goes together quick, as we opt for frozen broccoli florets. Pair with a whole grain, like brown rice or quinoa, and you’re done!
- 1 can Chickpeas, drained and rinsed
- 1 can Hominy (yellow or white), drained
- 16 oz Frozen Broccoli
- 2 Carrots, chopped
- 3 Tbsp Minced Garlic (9 cloves)
- 2 Tbsp Sundried Tomatoes in Oil, minced
- 1 Tbsp Olive Oil
- 2 tsp Dried Basil
- Salt and Pepper to taste
Preheat oven to 400 degrees F.
On a large baking sheet covered with parchment paper, combine all ingredients well.
Bake for 20-30 minutes, until broccoli begins to get dark spots on it (or until desired doneness is reached).