Broccoli with chickpeas

Ingredients for 2 servings:

• 300 g broccoli (frozen)
• Salt
• 1 can chickpeas (240 g drained weight)
• 1 onion(s), red
• 10 tomatoes, dried in oil
• 1 small beefsteak tomato(s)
• 4 stalks of basil
• 3 tbsp Balsamic vinegar bianco
• 3 tbsp olive oil
• Pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

tastes good cold too

For the broccoli, bring 1/8 liter of water to a boil in a pot with a little salt. Cover and cook the frozen vegetables over medium heat for 2 to 4 minutes until al dente. Drain, reserving the cooking water. Briefly rinse the broccoli with cold water. Meanwhile, briefly rinse the chickpeas in a sieve and let them drain. Peel the onion, halve it, and cut into fine strips. Cut the sun-dried tomatoes into small cubes. Wash and trim the beefsteak tomato, and also dice it. Pick the basil leaves from the stems and cut them into strips. Thoroughly mix the balsamic vinegar with 2-3 tablespoons of the cooking water, oil, salt, and pepper. Mix the broccoli, chickpeas, onion, both types of tomatoes, and the basil with the sauce, and season to taste. Serve lukewarm or cold. Serve with ciabatta bread and white wine to drink.