How to Make Broccoli With Garlic and Chickpeas

This homey broccoli dish is even better if you add more garlic. For a more Italian touch, try making the recipe with broccoli rabe (also called rapini).

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 1/2 c. olive (not virgin) oil divided
• 4 garlic cloves divided
• salt
• 1/4 c. grated Parmesan cheeses
• peppers
• 1/4 c. white wines
• 1 bunch broccoli
• baking pans
• skillets
• serving dishes
• chef's knives
• 1 1/2 tsp. red pepper flakes
• 2 c. canned chickpeas
• Peppers
• Salt
• Chef's Knives
• Baking Pans
• Serving Dishes
• Skillets

1. Preheat oven to 350 degrees F.

2. Drain the chickpeas and place in a bowl. Toss with 1/4 c. olive oil and 2 cloves garlic, finely minced.

3. Spread the chickpeas in a 13-by-9-inch baking pan, sprinkle with salt to taste, and bake 30 to 40 minutes, or until golden. When chickpeas are done, set aside.

4. Meanwhile, trim the thick stems from the broccoli and cut into 1 1/2-inch florets.

5. Heat remaining 1/4 c. olive oil in a large skillet over medium heat.

6. Add garlic to skillet and saute one minute.

7. Add red pepper flakes to skillet and saute one minute.

8. Add broccoli to skillet, stir to coat with oil, and cook two minutes.

9. Reduce heat to medium-low, cover skillet, and cook two minutes, stirring occasionally.

10. Add 1/4 c. white wine to pan, cover and cook about six more minutes.

11. Spoon broccoli onto a serving dish and lightly toss in the baked chickpeas.

12. Sprinkle broccoli and chickpeas with 1/4 c. grated Parmesan cheese. Serves four to six.

Tips & Warnings

• Chickpeas are also known as garbanzo beans.

• If you want a less oily version of this recipe, drain the chickpeas on paper towels before tossing them with the broccoli.