Wednesday, June 1, 2011

Forty-Clove Chickpeas & Broccoli

Forty-Clove Chickpeas & Broccoli, page 125

This was just what I needed tonight. Simple, comfort-like food. Easy. Tasty. Healthy. Cozy.

As an added bonus, smashing up those garlic cloves by giving them a good hard whack underneath the side of a heavy knife is really good for releasing a little aggression.

I had some baby potatoes from my garden that I thought would be a nice addition here, so I threw those in, too. Also, I used more garlic. The recipe may be called "Forty-Clove" Chickpeas and Broccoli, but it really only calls for ten. I used two whole heads of garlic, but they were big cloves. I didn't count, but I would guess there were maybe fifteen to twenty. They were good, and the house smelled absolutely amazing as they roasted in the hot oven.

The other great thing about this recipe: preparation and clean-up is minimal. Who doesn't love that? I think this dish just might become a staple in this house.

A pan-ful of goodness. Do I really have to share?


Anonymous said...

This is on my list to make this week - I am excited to try it now! I am also cooking my way through the AFR cookbook and so far we have had similar results with our recipies - most of them GREAT, some of them a little disappointing (black bean cumin quinoa comes to mind). Anyway great blog - enjoying it alot!

Shannon Drury said...

Mmmmmm, I love this recipe. I didn't think to add forty cloves, but I just might with your recommendation. My only quibble was that my chickpeas got tough after roasting--unlike the garlic, which was like buttah. Any ideas?

JASSandMoo said...

That's my favorite AFR recipe so far. I usually serve it with a grain (quinoa is great with it) but didn't think to try potatoes. Yum. I love how easy the prep and clean-up is - I use one roasting pan and one knife. Maybe a cutting board if I don't have pre-cut broccoli. Woot!

Julie Ann said...

Anon- thanks so much! Come back soon so we can compare more notes!

Shannon - Definitely more garlic - yum! My chickpeas firmed up a little, but I wouldn't say they were tough, at all. I think the broth added at the end of the roasting time also helps them not get too dry. Maybe add a bit more broth earlier in the roasting process to moisten the chickpeas, if yours are drying out too much?

JASSandMoo - the potatoes were yum, but I'm sure you're right that the quinoa would be great, too!

Anonymous said...

I've made this recipe over and over, one of my favorites from AFR. I subbed cannelini beans for the chickpeas. They absorb the broth better than chickpeas and turn creamy and delicious.