Pan Roasted Broccoli with Chickpeas, Garlic and Anchovies
Pan Roasted Broccoli with Chickpeas, Garlic, and Anchovies is a fast and healthy meal to whip up on any weeknight.
Servings: 4
Ingredients
- 1 bunch broccoli (about 1.5lbs)
- 4 teaspoon olive oil, divided
- 3 Tablespoon water
- 1 14 ounce can chickpeas rinsed
- 3 medium cloves garlic, minced or pressed
- 2 anchovy fillets, minced (or 1 teaspoon anchovy paste)
- 1/8 teaspoon red pepper flakes
- 3 Tablespoon minced fresh parsley
- 1 Tablespoon lemon juice
- salt and pepper
Instructions
- Cut broccoli florets into bite sized pieces. Peel thick skin off of the stems, and cut 1/2" thick. Keep the florets and stems separate.
- Heat 2 tsp of the olive oil in a large skillet over medium high heat, until just smoking. Add broccoli stems and cook without stirring until browned on bottom, about 2 minutes. Stir and add florets. Stir until florets are beginning to brown, 2 more minutes.
- Add water and cover. Cook for 2 minutes until broccoli turns bright green but is still crisp.
- Remove lid and stir in chickpeas, garlic, anchovies and red pepper flakes. Cook until broccoli is just tender and chickpeas are heated through, 2 more minutes.
- Remove skillet from heat. Stir in remaining olive oil, parsley and lemon juice and season to taste with salt and pepper. Serve immediately.
