Citrus-Glazed Chickpea Skillet with Crispy Herb Crumbs

Ingredients

• olive oil2 tbsp
• red onion, thinly sliced1 medium
• zucchini, diced2 medium
• garlic, minced3 cloves
• canned chickpeas, drained and rinsed2 cans (15 oz each)
• orange zest and juice1 large orange
• lemon juice1 tbsp
• fresh parsley, chopped1/3 cup
• panko breadcrumbs1/2 cup
• feta, crumbled1/3 cup

Method

1. 1Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. 2Add the onion and zucchini; cook until the edges brown and the zucchini softens, about 5 minutes.
3. 3Stir in the garlic and chickpeas and cook for 2 minutes more.
4. 4Add orange zest, orange juice, lemon juice, and a pinch of salt; simmer until glossy and slightly reduced.
5. 5In a small pan, toast panko with the remaining olive oil until deeply golden.
6. 6Fold half the parsley into the skillet, then top with the toasted crumbs and feta.
7. 7Serve hot, with the remaining parsley sprinkled over the top.

Tips

• Let the chickpeas sit undisturbed for a minute or two so they pick up light caramelization.
• If the sauce reduces too fast, splash in 1 to 2 tablespoons of water to keep it silky.
• This is excellent over rice, couscous, or toasted flatbread.

Nutrition