Broccoli Chickpea Purée Food

BROCCOLI, CHICKPEA AND ROOT VEGETABLE SOUP

Broccoli, Chickpea and Root Vegetable Soup image

If you cannot get a celeriac or have never used it and don't feel adventurous enough to try a new vegetable, please use a different root vegetable, such as sweet potato, parsnip, rutabaga, or turnip. Fore more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Pumpkin

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 celeriac, peeled and cut into small chunks
1 stem broccoli, cut into florets
2 carrots, peeled and cut into small chunks
1 inch-length ginger, peeled and sliced thin
vegetable stock (enough to barely cover vegetables in the pan)
1 teaspoon curry powder (optional)
2 (15 ounce) cans cooked chickpeas, rinsed (or homemade chickpeas)

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!

Nutrition Facts : Calories 158.6, Fat 1.5, SaturatedFat 0.2, Sodium 353.5, Carbohydrate 30.6, Fiber 7.1, Sugar 2, Protein 7.5

BROCCOLI-AND-CHICKPEA PARMESAN

Broccoli-and-Chickpea Parmesan image

This one-pan dinner brings together chickpeas, marinara sauce, and mozzarella in a single skillet, then tops it off with wedges of roasted broccoli florets. A crunchy Parmesan-and-panko blend is the final touch to this comforting, easy, and nutritious meal.

Provided by Sarah Carey

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 45m

Number Of Ingredients 11

Ingredients

1 head broccoli (12 ounces), trimmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/3 cup panko breadcrumbs
1/3 cup finely grated Parmigiano-Reggiano (2 ounces)
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 1/2 cups marinara sauce
3 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
1 can (15.5 ounces) chickpeas, drained and rinsed

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.

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