Braise
Coconut Braised Chickpeas & Broccoli
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17 Reviews
MrsBeeton
November 4, 2021
I was a bit skeptical, I'll admit. Ginger and sun-dried tomatoes and lemon zest together with coconut milk? But strangely, it works! (And it's even better the next day.) I'd suggest that you not skimp on the heat - I used a very hot pepper and it gave it the kick it needed. I also gave it a generous showering of toasted, and slightly salty, cashew pieces after I'd ladled it over rice. And it was perfect.
Suzanne M.
April 15, 2020
I could see this working with a lot of different vegetables, with adjusted cooking times. I didnt' have sun dried tomatoes, so I just added a tiny amount of tomato paste after the onions and before the broccoli. It worked well and next time I'll try carrots or cauliflower
Jenny
August 5, 2019
I guess I am the outlier in this group, but my husband and I didn't enjoy this dish. We felt the sun dried tomatoes tasted out of place. And maybe my lemon gave off too much juice (but it was quite small) as we also thought it was a little too sour. There is quite a bit of prep work involved (zesting, chopping, grating, rinsing, etc.) and it just wasn't worth that much effort. We ate it as a side dish with our dinner but unfortunately the rest went in the trash. We both decided that we didn't want left overs. I rarely leave recipe reviews, however this isn't an inexpensive side dish to make so I wanted to leave this review for a different perspective.
Heather H.
January 1, 2020
Add more salt. If something is too sour, a little more salt fixes it. Trust me, I'm a mom with a 6yr old who has an aversion to lemon in savory foods. A little extra salt and boom, he likes it.
SBQueen
January 2, 2019
Super easy and flavorful! The lemon really brightens it. I added cubed chicken thighs in with broccoli, and didn’t have a jalapeño so used hot pepper flakes instead. I also just used the tomato oil in place of the olive oil to get it all started.
Sharlene
November 19, 2018
Just made this for dinner and I’m obsessed. Love these flavors and that it’s vegan/vegetarian (though I am neither). Will definitely be adding this to the rotation!
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!
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 :)
Alex
September 29, 2016
Use purple cauliflower instead of broccoli to add some brightness, love the flavor and the color of the dish
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