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Skillet Chickpeas and Broccoli Rice

Rated as 3 out of 5 Stars

"Fresh kale, finely chopped broccoli, chickpeas, and tomato paste are simmered until tender, topped with eggs, and finished in the oven."
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35 m servings 317
Original recipe yields 5 servings


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  1. Preheat oven to 350 degrees F.
  2. Add broccoli florets to a food processor and pulse until it resembles rice.
  3. Heat 2 tbsp extra virgin olive oil in a large cast iron skillet over medium heat.
  4. Add greens, broccoli, chickpeas, and tomato paste. Stir to combine.
  5. Add in garlic, salt, pepper, lemon juice, and remaining olive oil. Stir to combine.
  6. Cook for about ten minutes or until broccoli is tender.
  7. Break three Eggland's Best eggs over mixture. Do so carefully so that the yolk stays in tact to the membrane.
  8. Place skillet in the oven and bake for 15 minutes.
  9. Remove and garnish with fresh herbs of choice - I used cilantro.

Nutrition Facts

Per Serving: 317 calories; 8.7 47.6 14.6 112 1548 Full nutrition

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Read all reviews 3
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Very tasty. I added one small onion. sautéd it with the garlic first. I kept it all on the stove top (which then needed about a 1/4 cup of water so not to dry out). Then fried the eggs to top it...

Very good!

We are vegetarians and i like all of these things individually but together this meal just didn't work. Maybe with some work it would be edible, unfortunately, since my dog ended up eating hubb...