Lemony Chick Pea Broccoli

Oh this is just so good...

I am exhausted from our early AM garage sale this morning and the landscaping that followed but I have to share this recipe because it's one of my new favorites.  Seriously, make this now and rejoice.

You'll need a maui onion or several shallots, a lemon, lots of broccoli florets, a can of chick peas aka garbanzo beans, BTB No Chicken Broth, Earth's Balance, sunflower seeds, salt and pepper.  Nothing requiring a trip to Whole Foods here.

Here's the recipe:

2 tablespoons Earth's Balance Vegan Buttery Sticks
1 cup maui onion or shallots chopped
3 teaspoons grated lemon peel
1 1/2 pounds broccoli florets
10 oz chick peas/garbanzo beans
1/2 cup (or less) BTB No Chicken Broth or other flavorful vegan broth
Salt and pepper to taste
Handful sunflower seeds
Salt and pepper to taste
Optional: Red pepper flakes

Melt the butter in a large cast iron skillet (or your favorite wok).  Add onion or shallot, grated lemon peel, salt and pepper.

Sauté for 5 minutes.  Add broccoli and beans and stir until just before the onions or shallots start to stick, at that point, add the broth and cover for 5-10 minutes until the broccoli is tender but not soft (err on the side of al dente here).  Transfer to serving dish and sprinkle with sunflower seeds and, if using, red pepper flakes.

Yum, seriously, yum.