Cheesy Chickpea and Broccoli Bake

Recipe courtesy of St. Francis Hospital & Heart Center®

Yields 1½ cups

1 large bunch (about 1 pound) fresh broccoli, rinsed and cut into medium pieces (include tender parts of stems and leaves) or a 1-pound bag frozen broccoli florets (thawed)
1 15½-ounce can chickpeas, drained and rinsed
1 tablespoon olive oil
Salt and black pepper to taste
1 cup shredded Gruyere, cheddar or vegan cheese
⅓ cup whole-wheat breadcrumbs

Preheat oven to 400°F.
If using fresh broccoli, lightly steam it first: Place raw broccoli pieces in a steamer basket inside a saucepan filled with 1 inch of water. Steam on medium heat for 5 minutes or until broccoli is just tender and bright green. Or, steam fresh broccoli in the microwave: Place raw broccoli pieces in a large microwave-safe dish or bowl with ½-inch water at bottom. Cover with a microwave-safe plate and microwave on high for 3 minutes or until just tender and bright green. Drain water.
Toss steamed broccoli and chickpeas with olive oil. Place in a 9-by-9-inch baking pan.
Add salt and black pepper to taste. Top evenly with grated cheese, then top evenly with breadcrumbs.
Bake 10 to 15 minutes, or until cheese is melted and breadcrumbs are lightly browned. Remove from oven and serve immediately.

Serving size: 1½ cups /Serves 6

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