Romesco Skillet Chickpea Recipe

Enjoy this flavorful Romesco Skillet Chickpea with 35g of protein per serving. A wholesome dinner ready in just 32 minutes.

Ingredients

• 2 cans (400g each) chickpeas, drained and rinsed
• 1/2 cup roasted red peppers
• 1/4 cup almonds
• 2 cloves garlic
• 1 tbsp sherry vinegar
• 2 cups mixed vegetables (bell peppers, onions, zucchini)
• 2 cups cooked brown rice
• Salt and pepper to taste

Instructions

1. Pat protein dry and cut into even pieces. Season with spice blend.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Cook protein for 3-4 minutes per side until golden and cooked through. Set aside.
4. In the same pan, saute vegetables for 3-4 minutes until crisp-tender.
5. Return protein to pan. Pour in sauce and toss to coat evenly.
6. Cook 1-2 minutes more until sauce thickens and everything is well coated.
7. Serve immediately over prepared grain, garnished with fresh herbs.

Tips & Variations

• Store in airtight containers in the fridge for up to 4 days. Reheat gently before serving.
• Feel free to swap the protein for your preferred option while keeping portions similar.
• Add a pinch of red pepper flakes or hot sauce for a spicy kick.
• This recipe is naturally gluten-free. Always check labels on sauces and seasonings to confirm.
• For extra protein, add a side of cottage cheese or increase the protein portion by 25%.

Nutrition Breakdown

Calories: 330 kcal

Protein: 35g

Fat: 13g

Carbs: 47g

Fiber: 7g

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