Lemony Broccoli Chop

(pretty sure recipe was via the Energy Times magazine, from Brassicas by Laura B. Russell)

3 Tbsp. olive oil
2 cloves garlic, minced
One 14-oz. can chickpeas, drained and rinsed
1 lb. broccoli finely chopped (about 5 cups)
1 tsp. kosher salt
2 Tbsp. water
1/4 tsp. freshly ground black pepper
Grated zest of 2 lemons
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. chopped fresh tarragon

Put oil and garlic in a large, deep frying pan over medium heat.  When the garlic starts to sizzle, add chickpeas and stir to coat with the oil.  Add broccoli and salt and cook, stirring occasionally, for about 2 minutes, until broccoli turns bright green.  Stir in the water, turn down the heat to medium-low, cover, and cook for 5 minutes.

Lift the lid and give the broccoli a stir.  If the pan seems dry, add another tablespoon of water.  Re-cover the pan and continue to steam 2-3 minutes more, until broccoli is tender.  Stir in pepper, zest, juice and tarragon, then taste and add additional salt, pepper and lemon juice if needed.  Serve hot or at room temperature.

(Simple and tasty.  I forgot about the zest, and it was still plenty lemony.)