Scrambled Chickpeas and Broccoli - Christina Cooks

Ingredients

• 6–8 fingerling or new potatoes, unpeeled, cubed, do not peel
• Extra virgin olive oil
• 3 cloves fresh garlic, minced
• 1 medium red onion, diced
• Sea salt
• 1½ teaspoons curry powder
• 1 (15-ounce) can or 1½ cups cooked organic chickpeas
• ¼ cup dry white wine
• 1 medium stalk fresh broccoli, broken into small florets, stem peeled, diced
• Cracked black pepper
• Juice of ¼ fresh lemon