This homey broccoli dish is even better if you add more garlic. For a more Italian touch, try making the recipe with broccoli rabe (also called rapini).
Instructions
1. Preheat oven to 350 degrees F.
2. Drain the chickpeas and place in a bowl. Toss with 1/4 c. olive oil and 2 cloves garlic, finely minced.
3. Spread the chickpeas in a 13-by-9-inch baking pan, sprinkle with salt to taste, and bake 30 to 40 minutes, or until golden. When chickpeas are done, set aside.
4. Meanwhile, trim the thick stems from the broccoli and cut into 1 1/2-inch florets.
5. Heat remaining 1/4 c. olive oil in a large skillet over medium heat.
6. Add garlic to skillet and saute one minute.
7. Add red pepper flakes to skillet and saute one minute.
8. Add broccoli to skillet, stir to coat with oil, and cook two minutes.
9. Reduce heat to medium-low, cover skillet, and cook two minutes, stirring occasionally.
10. Add 1/4 c. white wine to pan, cover and cook about six more minutes.
11. Spoon broccoli onto a serving dish and lightly toss in the baked chickpeas.
12. Sprinkle broccoli and chickpeas with 1/4 c. grated Parmesan cheese. Serves four to six.
Tags: cook minutes, , skillet saute,
