Charred Broccoli With Chickpeas Recipes

CHARRED BROCCOLI WITH LEMON AND CHILE FLAKES

Steps:

• Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is heated, add the broccoli, flat sides down, in an even layer, and sprinkle with 1/2 teaspoon salt. Let the broccoli cook undisturbed for 2 minutes. Flip the broccoli and continue cooking until the broccoli is tender-crisp, an additional 2 to 3 minutes. Remove the broccoli to a plate and set aside.
• Turn the heat down to low and add 1/2 tablespoon olive oil. Add the garlic, shallot and chile flakes and cook, stirring frequently, until tender, 2 to 3 minutes. Turn off the heat and add the lemon zest and juice and stir to combine.
• Spoon the lemon-shallot mixture over the broccoli and serve.

CHARRED BROCCOLI WITH CHICKPEAS

Steps:

• Toss 8 cups broccoli florets, 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a few grinds of pepper on a baking sheet. Broil until charred, 6 to 8 minutes. Whisk 1/4 cup each whole-milk plain yogurt and chopped cilantro, 1 tablespoon each olive oil, tahini and lemon juice and a pinch each of salt and pepper. Top the broccoli with the dressing and 1/4 cup each golden raisins and roasted chickpeas.

CHARRED BROCCOLI

Steps:

• Whisk 2 tablespoons each soy sauce and rice vinegar with 4 teaspoons each sesame oil and honey; season with salt and pepper. Thinly slice 2 cups shiitake mushroom caps and 1 shallot; add to the dressing. Toss 2 heads chopped broccoli with vegetable oil; cook on a hot grill pan, 2 minutes per side. Season with salt and pepper. Toss with the dressing, some sesame seeds and a thinly sliced red jalapeno.

CHARRED BROCCOLI

Steps:

• Make the bread crumbs: Heat oven to 350 degrees. In a medium saucepan over low heat, melt the butter. Add the panko and mix well. Spread on a baking sheet and bake until toasted, mixing occasionally, 5 to 7 minutes. Remove from oven and set aside to cool.
• In a small pan over medium-low heat, heat the fat or oil until shimmering. Add the anchovies and sauté until browned, about 2 minutes. Transfer anchovies to paper towels to drain. Scrape the anchovies into a bowl. Add the shallots, panko and salt and mix well; set aside.
• Make the aioli: In a small saucepan, combine the garlic and oil. Place over very low heat and allow garlic to cook until softened but not browned, 20 to 30 minutes. Remove from heat and let cool.
• Transfer garlic to a blender, reserving the oil. Add the eggs, 1 tablespoon fish sauce, vinegar, caper juice and lemon juice. Pulse until foamy. With blender at medium speed, slowly stream in the reserved oil until mixture has the consistency of thin mayonnaise. If more saltiness is desired, add fish sauce to taste. Transfer to a covered container and refrigerate; the aioli will thicken when chilled.
• Make the broccoli: Place a heavy-bottomed pan over high heat until very hot. Add the grapeseed oil and place broccoli, cut side down, in the pan. Lightly season with salt.
• Sear broccoli until browned, about 1 minute, then quickly flip to sear the raw side for 30 seconds. Promptly remove from heat.
• To serve, arrange broccoli on a platter or individual plates. Brush with garlic aioli, and sprinkle liberally with the seasoned panko. Serve immediately.

CHARRED BROCCOLI WITH CAPERS

Steps:

• Cut 1 head broccoli into florets. Peel the stem, shave into ribbons and soak in ice water. Heat 2 1/2 tablespoons olive oil in a skillet over medium heat. Add the broccoli florets; cook, stirring occasionally, until charred, about 6 minutes. Transfer to a bowl. Add 1 tablespoon capers to the skillet; cook 30 seconds, then add to the broccoli. Drain the shaved broccoli stem; add to the bowl with the florets and toss with 1 tablespoon each lemon juice and olive oil, 2 tablespoons chopped parsley, 1/3 cup grated parmesan, and salt and pepper.
• Serves: 4 (side); Calories: 184; Total Fat: 14 grams; Saturated Fat: 3 grams; Protein: 7 grams; Total carbohydrates: 11 grams; Sugar: 0 grams; Fiber: 4 grams; Cholesterol: 5 milligrams; Sodium: 352 milligrams

CHARRED BROCCOLI SALAD

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Trim the bottom inch off of the broccoli stems and discard or save in your freezer for a soup. Quarter the broccoli lengthwise into large pieces and place in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place the broccoli on the direct heat side of the grill and char on all sides, about 1 to 2 minutes per side. Move to the indirect side of the grill, close the grill lid and roast until cooked through, 2 to 3 minutes.
• In a mixing bowl, whisk together the buttermilk, sour cream, scallions, vinegar, dill, brown sugar and mustard. Season to taste with the fresh nutmeg, salt and pepper. Remove the broccoli to a serving platter and drizzle with as much of the buttermilk dressing as you'd like. Top with the dried cherries and peanuts. Serve!