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
- Salt
- Chef's Knives
- Baking Pans
- Chef's Knives
- Serving Dishes
- Skillets
- Salt
- Salt
- Skillets
- 1/4 c. white wines
- 4 garlic cloves divided
- 1/4 c. grated Parmesan cheeses
- 1/2 c. olive (not virgin) oil divided
- 1 bunch broccoli
- 1 1/2 tsp. red pepper flakes
- 2 c. canned chickpeas
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Step 1
Preheat oven to 350 degrees F.
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Step 2
Drain the chickpeas and place in a bowl. Toss with 1/4 c. olive oil and 2 cloves garlic, finely minced.
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Step 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.
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Step 4
Meanwhile, trim the thick stems from the broccoli and cut into 1 1/2-inch florets.
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Step 5
Heat remaining 1/4 c. olive oil in a large skillet over medium heat.
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Step 6
Add garlic to skillet and saute one minute.
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Step 7
Add red pepper flakes to skillet and saute one minute.
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Step 8
Add broccoli to skillet, stir to coat with oil, and cook two minutes.
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Step 9
Reduce heat to medium-low, cover skillet, and cook two minutes, stirring occasionally.
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Step 10
Add 1/4 c. white wine to pan, cover and cook about six more minutes.
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Step 11
Spoon broccoli onto a serving dish and lightly toss in the baked chickpeas.
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Step 12
Sprinkle broccoli and chickpeas with 1/4 c. grated Parmesan cheese. Serves four to six.
