Spicy Roasted Broccoli And Chickpeas Recipes
CHARRED BROCCOLI WITH CHICKPEAS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 8 cups broccoli florets, 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a few grinds of pepper on a baking sheet. Broil until charred, 6 to 8 minutes. Whisk 1/4 cup each whole-milk plain yogurt and chopped cilantro, 1 tablespoon each olive oil, tahini and lemon juice and a pinch each of salt and pepper. Top the broccoli with the dressing and 1/4 cup each golden raisins and roasted chickpeas.
SPICY ROASTED BROCCOLI AND CHICKPEAS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
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.
ROASTED SPICY BROCCOLI
Make and share this Roasted Spicy Broccoli recipe from Food.com.
Provided by senseicheryl
Categories Peppers
Time 30m
Yield 4 cups broccoli
Number Of Ingredients 8
Steps:
- Preheat oven to 400 Degrees.
- Roast for 15 minutes, then toss and continue to roast for 15-20 minutes or until tender.
Nutrition Facts : Calories 87.4, Fat 7.1, SaturatedFat 1, Sodium 20.3, Carbohydrate 5.3, Fiber 0.5, Sugar 0.8, Protein 2.4
SPICY ROASTED CHICKPEAS
Make and share this Spicy Roasted Chickpeas recipe from Food.com.
Provided by JanetB-KY
Categories Lunch/Snacks
Time 22m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Rinse chickpeas in colander; drain well, shaking to remove as much water as possible.
- Combine chickpeas, olive oil, salt and pepper in baking pan large enough to hold chickpeas in a single layer.
- Bake 15 minutes or until chickpeas begin to brown, shaking pan twice to brown evenly.
- Add chili powder and cayenne to taste; bake an additional 5 minutes or until dark golden-red.
- Serve with lime wedges.
Nutrition Facts : Calories 452.6, Fat 23.2, SaturatedFat 3.1, Sodium 1246.9, Carbohydrate 53.6, Fiber 11.4, Sugar 0.8, Protein 11.2
RIGATONI WITH ROASTED BROCCOLI AND CHICKPEAS
Provided by Joan Lang
Categories Pasta Dinner Lunch Broccoli Chickpea Healthy Potluck Self Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. In a small saucepan over medium-high heat, sauté anchovies with oil and garlic until anchovies dissolve and garlic browns. Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillon dissolves. Pour anchovy mixture into roasting pan; add chickpeas and broccoli; stir to coat. Roast 20 minutes. Cook rigatoni as directed on package until al dente. Drain rigatoni, reserving 1 cup cooking liquid. Add pasta to chickpea-broccoli mixture; roast until pasta is completely cooked, adding reserved cooking liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Remove from oven; let sit 5 minutes; serve topped with Romano.
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- Remove the sheet pan from the oven, add the broccoli, sugar snap peas, evenly drizzle everything with olive oil, evenly sprinkle the nutritional yeast, salt, pepper, and toss with your hands to coat evenly.
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- 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
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- Preheat the oven to 375F. Toss the chickpeas in 1 tablespoon of the olive oil, along with the cayenne, smoked paprika, chili, and a generous pinch of salt . Arrange them on a rimmed, lined baking sheet. Toss the broccoli in one tablespoon olive oil, salt, and pepper to taste. Place it on another lined baking sheet. Place both baking sheets in the oven. Remove the broccoli once it's slightly crispy (20-25 minutes). At that time, give the chickpeas a stir. After 30-35 minutes, or whenever the chickpeas are crispy and golden, remove them, too.
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