Broccoli braised with olives and chickpeas gets bursts of flavor from pickled sweet cherry peppers.
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4-6
Ingredients
1 large head broccoli (about 1 1/2 pounds), outer part of thick stems peeled and cut into large florets
1/2 cup drained canned chickpeas
3 tablespoons chopped pitted Kalamata olives
3 tablespoons extra-virgin olive oil
2 tablespoons chopped pickled sweet cherry peppers
1 clove garlic, smashed
Kosher salt
2 tablespoons toasted panko
Directions
- Put the broccoli, chickpeas, olives and olive brine, oil, cherry peppers, garlic, 1 1/2 cups of water and salt to taste in a large, wide saucepan. Bring to a simmer, cover and cook over medium-low heat until tender, 12 to 15 minutes. Top with the toasted panko.
