The best recipes

Charred Broccolini and Onion Chickpea Bowls

Charred Broccolini and Onion Chickpea Bowls

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Eating more plant-based meals is easier to do when they’re as tasty and quick to prepare as this one. Much of the deliciousness comes from charring the Broccolini and the onion wedges in a superhot cast-iron skillet; those deeply browned, crisp edges impart incredible flavor with no additional fat, sodium, or calories. And talk about a weeknight dinner workhorse—canned unsalted chickpeas are fast, convenient, and hearty. We just toss them with a lemony dressing to perk up their flavor.

How to Make It

Step 1

Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Add onion wedges; cook until charred, about 2 minutes per side. Transfer to a plate; sprinkle with 1/4 teaspoon salt.

Step 2

Heat 1 tablespoon oil in skillet. Add Broccolini in a single layer; cook, turning occasionally, until charred, 8 to 10 minutes. Transfer to a plate; sprinkle evenly with 1/4 teaspoon salt.

Step 3

Add 1 tablespoon oil, paprika, chickpeas, and garlic to skillet. Cook, stirring occasionally, until starting to brown, 3 minutes. Remove from heat.

Step 4

Combine rind, juice, mustard, pepper, remaining 2 tablespoons oil, and remaining 1/2 teaspoon salt in a medium bowl. Add chickpea mixture and parsley; toss to combine. Spoon about 3/4 cup chickpea mixture into each of 4 bowls. Top with Broccolini and onion; serve with lemon wedges.

Watch the video: Cheesy Roasted Broccoli u0026 Chickpea Kale Salad. Minimalist Baker Recipes


  1. Jeremi

    Do not be nervous, it is better to describe the error in detail.

  2. Fegor

    wonderfully, very entertaining thought

  3. Gentza

    I agree, this is a funny phrase.

  4. Niel

    One can say infinitely on this subject.

Write a message