Coconut Braised Chickpeas and Broccoli



Author Notes: Put the entire head of broccoli to use in this creamy chickpea dish with sun dried tomatoes, hot pepper, and ginger. Vicky | Things I Made Today

Food52 Review: Good! I was pleasantly surprised, being not a big broccoli fan. Lots of good flavors that melded together really well. Very comforting dish, and easily one-pan, and the lemon added at the end went a long way towards omitting any salt. Broccoli florets and stalks are diced and added separately, so it would have been a touch more helpful to have the word "divided" included in the ingredients list. Next time, I'll add some garlic at the beginning, maybe in between the onions and the broccoli stalks.Omeletta

Serves: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 large head broccoli, stalks chopped and florets cut into small pieces (florets and stalks added separately, so divide these)
  • 1 tablespoon grated ginger
  • 1/2 cup sun-dried tomatoes, drained from oil, chopped
  • 1 hot pepper (jalapeño or Anaheim work well here), chopped
  • 1 lemon, zested and juiced
  • 1/2 teaspoon kosher salt
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 1/2 cups coconut milk
In This Recipe

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Add onion, and cook until translucent, about 5 minutes. Stir in broccoli stalks, ginger, sun-dried tomatoes, hot pepper, lemon zest, and salt. Cook, stirring occasionally, until vegetables soften, about 3 to 5 minutes.
  2. Mix in chickpeas and broccoli florets and cook for 1 minute. Pour in coconut milk and stir to combine. Lower heat and braise for about 10 minutes, until broccoli florets are bright green and coconut milk has mostly been absorbed. Stir in lemon juice, and adjust salt to taste.

More Great Recipes:
Bean|Vegetable|Broccoli|Chickpea|Coconut|Hot Pepper|Milk/Cream|Braise|One-Pot Wonders|Fall|Spring|Gluten-Free

Reviews (11) Questions (0)

11 Reviews

Sami A. November 11, 2018
This is one my favorite things to cook as a meal prep for work. And as a non-vegetarian, this dish makes me avoid eating meat all week if I just take it with me to work. I eat this dish on a bed of fluffy brown rice (sometimes I add warm toasted pine nuts into the rice and some ghee as it sits in its heat) and I garnish it with a some arugula leaves and a few cubes of feta. It's such a satisfying, acidic, salty outcome that is very filling but never stuffy. I will make this dish over and over again!
 
ghainskom April 24, 2018
Just as good as stew as it is as a side to rice.
 
Christine February 24, 2018
We really liked this dish, although we thickened the coconut milk with a little cornstarch slurry. Served over farro, the textures of this dish are amazing. So easy, it's sure to become a weeknight staple!
 
Wendy B. January 24, 2018
FYI I just ran this through my recipe builder and it came to about 225 Calories per serving.
 
Adrienne January 22, 2018
This recipe was a life savor after a long day and work. Delicious especially with the addition of minced garlic and a little curry powder. FYI if you’re the idiot who forgets to buy onions a tablespoon of onion powder added at the ginger step works perfectly :)
 
Adrienne January 22, 2018
*saver - pun not intended haha
 
Kristie January 8, 2018
Tried this last night. Loved it!
 
Linkevica April 27, 2017
Really nice dish, loved the flavor combinations.
 
Tom February 22, 2017
Dish lacks depth, flavor and soul.
 
Author Comment
Vicky |. February 23, 2017
Hi Tom - so sorry that you didn't like the dish :(
 
Alex September 29, 2016
Use purple cauliflower instead of broccoli to add some brightness, love the flavor and the color of the dish