Spicy Roasted Broccoli And Chickpeas Recipes

ROASTED BROCCOLI CHICKPEA BURGERS WITH SPICY CASHEW MAYO

Steps:

• Preheat oven to 400F.
• Place broccoli florets on a baking sheet lined with a Silipat or parchment paper. Spray with olive oil spray or drizzle with a bit of oil. Bake for 15 minutes and then set aside to cool.
• Heat a large pan sprayed with oil over medium heat. Place cooled broccoli florets, chickpeas, flax, worcestershire sauce, hot sauce, dijon, garlic, salt, and pepper in a large food processor. Process until well-combined.
• Stir in breadcrumbs by hand. Form into four tightly packed patties.
• Cook for six minutes per side (12 minutes total). Serve on whole-grain buns with spicy cashew mayo and extra hot sauce.

SPICY ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

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.

SPICY ROASTED BROCCOLI AND CHICKPEAS

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.

GARLIC BROCCOLI STIR FRY

Steps:

• Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
• Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
• Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
• Pour the sauce in the pan and add chickpeas.
• Bring to a boil until the sauce simmers. Fry for a further few minutes.
• Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
• Serve alone or with cooked rice. Enjoy!

30+ BEST CHICKPEA RECIPES

Steps:

• Soak the chickpeas for at least 30 minutes before cooking (or up to overnight).
• Place the chickpeas in a pot or dutch oven and cover with water by about an inch.
• Bring the water to a simmer and add salt.
• Simmer for about 1.5 to 2 hours, checking and stirring occasionally.
• Once the chickpeas are soft, drain the excess water and store in the refrigerator for up to a week!

ORECCHIETTE WITH BROCCOLI AND CHICKPEAS

Steps:

• Put the chickpeas in a bowl and drizzle with a bit of olive oil.
• Bring a large pot of water to a boil. Add the salt and then drop in the broccoli and cook until tender but not too soft, 4 to 5 minutes. Remove with a slotted spoon and refresh in cold water to set the color. Drain and set aside. If using broccoli rabe, chop coarsely. Then drop the orecchiette into the same boiling salted water.
• While the pasta cooks, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the onion, if using, and cook until tender, about 8 minutes. Add the garlic, red pepper flakes, if using, and chickpeas and cook for 2 minutes. Add the tomatoes, if using, and broccoli and cook until hot. Season, to taste, with salt and pepper.
• Drain the pasta when it is al dente and add it to the broccoli sauce, along with the toasted bread crumbs, if using. Warm through. Transfer to a warmed bowl and sprinkle with pecorino, if desired.
• Toasted Bread Crumbs: Heat the oven to 350 degrees F. In a food processor, pulse 2 cups diced country-style bread, crusts removed, until you have coarse crumbs. Toss the crumbs in a bowl with 4 tablespoons (1/2 stick) unsalted butter, melted, or olive oil; 1 teaspoon salt; and 1/2 teaspoon freshly ground black pepper. Spread the crumbs on a baking sheet. Bake, stirring occasionally, until golden, about 20 minutes. The crumbs can be stored in the pantry in a covered container for up to a month.

SKILLET CHICKPEAS AND BROCCOLI RICE

Steps:

• Preheat oven to 350 degrees F.
• Add broccoli florets to a food processor and pulse until it resembles rice.
• Heat 2 tbsp extra virgin olive oil in a large cast iron skillet over medium heat.
• Add greens, broccoli, chickpeas, and tomato paste. Stir to combine.
• Add in garlic, salt, pepper, lemon juice, and remaining olive oil. Stir to combine.
• Cook for about ten minutes or until broccoli is tender.
• Break three Eggland's Best eggs over mixture. Do so carefully so that the yolk stays in tact to the membrane.
• Place skillet in the oven and bake for 15 minutes.
• Remove and garnish with fresh herbs of choice - I used cilantro.