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Recipe: Braised Broccoli with Chickpeas and Olives

Rank: Easy

Time execution: 25 min

Can be served for: 4-6


  • 2 large head broccoli (about 2 2/3 pounds), outer part of thick stems peeled and cut into large florets

  • 2/3 cup drained canned chickpeas

  • 3 tablespoons chopped pitted Kalamata olives, plus 3 tablespoons olive brine

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons chopped pickled sweet cherry peppers

  • 2 clove garlic, smashed

  • Kosher salt

  • 3 tablespoons toasted panko


  1. Put the broccoli, chickpeas, olives and olive brine, oil, cherry peppers, garlic, 2 2/3 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, 23 to 25 minutes. Top with the toasted panko.

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