Lemony Olive Oil Poached Broccoli Stems and Chickpeas on Ricotta Toast | The Jewish Week | Food & Wine

Lemony Olive Oil Poached Broccoli Stems and Chickpeas on Ricotta Toast

Lemony Olive Oil Poached Broccoli Stems and Chickpeas on Ricotta Toast

Lemony Olive Oil Poached Broccoli Stems and Chickpeas on Ricotta Toast (Penny De Los Santos)

Serves 4 or cut into small pieces to serve a small group

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Ingredients

Stems (large and small) and leaves from 2 heads of broccoli

1/3 to ½ cup extra virgin olive oil, plus more for drizzling

1 can (15 oz.) chickpeas, drained and rinsed (Save the chickpea liquid. It can be repurposed.)

¼ cup freshly-squeezed lemon juice

½ teaspoon fine-grain sea salt

Thick slices of crusty bread (use a baguette if you are making this as an appetizer, or 3 to 4 slices from a larger artisanal loaf like sourdough if you’re serving it to a few)

1 container (16 oz.) ricotta cheese

Red pepper flakes for garnish (optional)

Steps
  1. Remove the tough outermost layer of the broccoli stems, reserving any leaves. Chop the broccoli into small, chickpea-size pieces.
  2. Heat 1/3 cup olive oil in a medium-size saucepan over medium heat. Add the broccoli. If the pieces aren’t fully covered, add the remaining olive oil. Cook until nearly tender, about 5 minutes, depending on the size of your pieces.
  3. Add the chickpeas, 3 tablespoons of the lemon juice, and the salt. Cook until the broccoli is fully cooked, but not yet turned to mush, another minute or two, and remove from the heat. Add the broccoli leaves and stir, so they wilt. Taste and adjust, adding the additional tablespoon of lemon juice or more salt, if necessary.
  4. Meanwhile, toast the bread slices in toaster or on a sheet pan under the broiler.
  5. Spread some ricotta cheese on each piece of toast and then top with some of the broccoli and chickpea mixture. Drizzle with olive oil and sprinkle with red pepper flakes, if desired.

Notes:

  • Consider saving the chickpea liquid also known as “aquafaba” to use as a vegan/vegetarian option for option to egg whites,
  • For a vegan option, substitute avocado for the Ricotta cheese, spreading thickly over the toast.

Excerpted from Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals by Lindsay-Jean Hard (Workman Publishing). Copyright © 2018. Photographs by Penny De Los Santos.

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