Braised Broccoli with Chickpeas and Olives
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 533
- Total: 25 min
- Active: 10 min
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, 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
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.