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5 from 1 vote

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
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)
  • 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 ½" thick. Keep the florets and stems separate.
  • Heat 2 teaspoon 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.