Oven Roasted Chickpeas And Broccoli With Barley Recipe 425

OVEN-ROASTED CHICKPEAS AND BROCCOLI WITH BARLEY RECIPE - (4.2/5)

Oven-Roasted Chickpeas and Broccoli with Barley Recipe - (4.2/5) image

Provided by á-4939

Number Of Ingredients 7

Ingredients

1 cup barley
1 tablespoon salt
2 15-ounce cans chickpeas, drained and rinsed
1 teaspoon red chili flakes
3-4 cups fresh broccoli florets, rinsed
Freshly ground black pepper
1/4 cup olive oil, for serving

Steps:

Preheat the oven to 400 and line a rimmed baking sheet with parchment paper or aluminum foil. Bring a stockpot of salted water to a boil. Add the barley, reduce the heat to low, cover, and cook the barley until tender, about 45 minutes total. While the barley cooks, pat the chickpeas and broccoli dry , then toss in a large bowl with the olive oil, salt, and chili flakes. Spread evenly on the prepared baking sheet and roast for 20 minutes, until the tips of the broccoli are caramelized and the chickpeas are shiny and slightly shriveled. Drain the cooked barley and toss with the roasted vegetables, seasoning with additional salt, pepper, and olive oil as needed.

SPICY ROASTED BROCCOLI AND CHICKPEAS

Spicy Roasted Broccoli and Chickpeas image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.

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