This recipe supplies vitamin C, fiber and other nutrients, all in a delicious, easy-to-prepare side dish. Serve it with broiled salmon (or any other fatty fish, such as mackerel) and warm whole-wheat bread for a meal as elegant as it is simple.
3 tbsp olive oil
2 cloves garlic, minced
1 14- to 15-oz can chickpeas, drained and rinsed
1 lb broccoli, finely chopped (about 5 cups)
1 tsp kosher salt
2 tbsp water
1/4 tsp freshly ground black pepper
grated zest of 2 lemons
1 tbsp freshly squeezed lemon juice
1 tbsp chopped fresh tarragon
1. Put oil and garlic in a large (12" or wider), deep frying pan over medium heat. When the garlic starts to sizzle, add chickpeas and stir to coat with the oil.
2. Add broccoli and salt and cook, stirring occasionally, for about 2 minutes, until broccoli turns bright green. Stir in the water, turn down heat to medium-low, cover, and cook for 5 minutes.
3. Lift the lid and give the broccoli a stir. If the pan seems dry, add another tablespoon of water. Re-cover the pan and continue to steam 2–3 minutes more, until broccoli is tender.
4. Stir in pepper, zest, juice and tarragon, then taste and add additional salt, pepper and lemon juice if needed. Serve hot or at room temperature.
2. Add broccoli and salt and cook, stirring occasionally, for about 2 minutes, until broccoli turns bright green. Stir in the water, turn down heat to medium-low, cover, and cook for 5 minutes.
3. Lift the lid and give the broccoli a stir. If the pan seems dry, add another tablespoon of water. Re-cover the pan and continue to steam 2–3 minutes more, until broccoli is tender.
4. Stir in pepper, zest, juice and tarragon, then taste and add additional salt, pepper and lemon juice if needed. Serve hot or at room temperature.
Serves 4
Reprinted with permission from Brassicas by Laura B. Russell (Ten Speed Press)
