What to do with all these chickpeas! I just spent all morning simmering them and getting them to the perfect creamy consistency. Hummus is in my near future. And I think some freezer bags might also be in my near future.
From “Appetite for Reduction” by Isa Chandra Moskowitz here is my take on her Forty-Clove Chickpea and Broccoli. I couldn’t believe how delicious this recipe is – it looks very plain and really too ‘vegan’ (if you know what I mean.) But it is an absolute winner! We have eaten it twice this week. The broth is scrumptious and perfect for spooning over rice. The broccoli melts in your mouth and has nice crispy brown spots. Did you know that broccoli is packed with tons of nutrients - more vitamin C than an orange! Yes. And it even has protein!
Your mother was right, “Eat your broccoli!” (I don’t think my mother ever said that.)
Here’s what you need: (my changes are reflected here)
2 bunches of fresh, raw broccoli
12 cloves garlic, smashed and peel removed
1 15 ounce can of chickpeas, drained and rinsed
2 t olive oil
Salt, pepper to taste
Lemon zest from one lemon
1 ½ t dried oregano
Pam vegetable oil spray
2 C vegetable broth
Fresh lemon juice
Here’s what you do:
Wash and cut the broccoli into large pieces. Smash the garlic cloves with the side of a large knife until the paper is loose and the clove is, well, smashed. Remove the paper skins. Chop the cloves roughly – you do not want small bits. Place the broccoli, garlic and chickpeas in a 9x13 baking dish. Drizzle olive oil over all and stir a bit. Sprinkle with salt, pepper, lemon zest and oregano. Spray with oil and stir some more.
Bake in a 400 degree oven for 30 minutes, stirring at the half-way point. After 30 minutes, add the vegetable broth and continue cooking for another 15 minutes. Squeeze with fresh lemon juice before serving. It’s perfect over white rice!
And for those of you who want a chicken version of this recipe click here for my Chicken with Forty Cloves of Garlic.