Broccoli Chickpea Puree Food

CHICKPEA AND BROCCOLI SKILLET

Steps:

• Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, drain & rinse two 15 ounce cans of cooked chickpeas and reserve 3 cups of frozen broccoli
• Heat a large fry pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onions & minced garlic and mix with the olive oil, after 3 minutes and the onions are nice and translucent, add in 1 tsp cumin powder & 1/2 tbsp sweet smoked Spanish paprika and mix it all together, then add in the frozen broccoli, 1/2 cup vegetable broth and season with sea salt & black pepper, give it a gentle mix so everything is well mixed, evenly divide 12 cherry tomatoes around the ingredients and place a lid on the pan
• After 5 minutes remove the lid from the pan, add in the rinsed chickpeas and season again with sea salt & black pepper, mix together until well combined, simmer for 4 minutes or until the broth has reduced in half, remove from the heat and serve directly from the pan, enjoy!

SPICY ROASTED BROCCOLI AND CHICKPEAS

Steps:

• Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.

BROCCOLI PUREE

Steps:

• Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
• Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
• Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.

BROCCOLI, CHICKPEA AND ROOT VEGETABLE SOUP

Steps:

• In a large pan, place all the vegetables and add vegetable stock or water and vegetable cubes to the level that barely covers the vegetables.
• Bring to a boil, reduce heat, and cook until all the vegetables are tender. (If you have a pressure cooker, cook about 8 minutes under pressure and use a natural releasing method.).
• Use a hand blender, blender or food processor to purée the soup.
• Add curry powder (optional). Add salt if necessary (I didn't use any.).
• Add chickpeas.
• Infuse love and serve!

BROCCOLI-AND-CHICKPEA PARMESAN

Steps:

• Preheat oven to 450°F, with a large cast-iron or other ovenproof skillet on middle rack. Quarter broccoli lengthwise; cut larger pieces in half again (also lengthwise) to create long florets. Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes.
• Stir together panko, Parmigiano, remaining oil, garlic, thyme, and oregano; season. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with panko mixture. Roast until panko is golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve.

BROCCOLI PUREE

Steps:

• Trim and cut the broccoli into florets. If the stems are large, trim and cut them into large bite-size pieces. There should be about 6 cups.
• Put the broccoli pieces in a saucepan with water to cover and salt. Bring to a boil and simmer about 10 minutes or until tender but not mushy. Drain.
• Put the broccoli in a food processor and puree it. Or, preferably, put it in a conical food mill and press it through into a saucepan.
• Heat the puree gently while stirring in the butter, garlic, salt, pepper, nutmeg and cheese. When piping hot serve immediately.

CHICKPEA PURéE

Steps:

• Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
• Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.