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
Test Kitchen Notes
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
large head broccoli, stalks chopped and florets cut into small pieces (florets and stalks added separately, so divide these)
sun-dried tomatoes, drained from oil, chopped
hot pepper (jalapeño or Anaheim work well here), chopped
lemon, zested and juiced
15-ounce can chickpeas, rinsed and drained
1 1/2 cups
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.
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.