Braised Broccoli with Chickpeas and Olives

Broccoli braised with olives and chickpeas gets bursts of flavor from pickled sweet cherry peppers.
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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 4-6
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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, plus 2 tablespoons olive brine

3 tablespoons extra-virgin olive oil

2 tablespoons chopped pickled sweet cherry peppers

1 clove garlic, smashed

Kosher salt

2 tablespoons toasted panko


  1. 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.