Forty-Clove Chickpeas & Broccoli |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Well not exactly 40 but 10 and that's still alot!! This is a great meal to throw together, put it into the oven, and go do whatever until its ready. Very simple but amazingly tasty!! I recommend serving with Caulipots (Cauliflower Mashed Potatoes) which can be found in her book. This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. Enjoy! Ingredients:
1 lb broccoli, cut into large spears, stems chopped in 1/2 inch pieces |
10 garlic cloves, smashed |
1 (15 ounce) can chickpeas, drained and rinsed |
2 teaspoons olive oil |
1/2 teaspoon salt |
fresh ground black pepper |
2 teaspoons lemon zest |
1 1/2 teaspoons dried oregano |
1 cup vegetable broth |
Directions:
1. Preheat over to 400 deg F. Place the broccoli, garlic, and chickpeas in a 9 by 13 pan sprayed with nonstick cooking spray. Drizzle with oil and toss to coat. Sprinkle with salt, several pinches of pepper, and add the lemon zest & oregano. Toss again to coat and put into the oven. Bake for 30 minutes, flipping once.
2. Remove from oven and add the vegetable broth. Use a spatula to loosen any crisp bits from the bottom of the pan.
3. Return the pan to the oven for another 15 minutes or until the garlic is tender and broccoli is browned in some places. Enjoy!
|
|