We’ve all had that moment — you get home from work, open the fridge, and realize there’s nothing in there apart from an onion and an aging few stalks of broccoli. Next time this happens to you, rather than resorting to having toast for dinner, open up a can of garbanzo beans and whip up this easy, healthy, weeknight supper. Even if you’re not the biggest broccoli fan, the lemony, herbal flavors will give this a freshness you won’t be able to resist.
Lemony Broccoli Chop
From Brassicas by Laura B. Russell
3 tablespoons olive oil
2 cloves garlic, minced
1 (14 to 15-ounce) can chickpeas, drained and rinsed
1 pound broccoli, finely chopped (about 5 cups)
1 teaspoons kosher salt
2 tablespoons water
1⁄4 teaspoon freshly ground black pepper
Grated zest of 2 lemons
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh tarragon, or 2 tablespoons chopped fresh chives
Put the oil and garlic in a large (12 inches or wider), deep frying pan and place over medium heat. When the garlic starts to sizzle, add the chickpeas and stir to coat them with the garlicky oil. Add the broccoli and salt and cook, stirring occasionally, for about 2 minutes, until the broccoli turns bright green. Stir in the water, turn down the heat to medium-low, cover, and cook for 5 minutes.
Lift the lid and give the broccoli a stir. If the pan seems dry, add another 1 tablespoon water. Re-cover the pan and continue to steam for 2 to 3 minutes more, until the broccoli is tender. Stir in the pepper, lemon zest, lemon juice, and tarragon, then taste and add additional salt, pepper, and lemon juice if needed. Serve hot or at room temperature.
To read another recipe and purchase a copy of Brassicas, check out our Scribd excerpt, below.