Easy (Chick)Peasy Stew with Parmesan Crusted Broccoli Florets
Easy (Chick) Peasy Stew with Parmesan Crusted Broccoli Florets
A super adaptable chickpea stew to use up any greens, alliums, spices or herbs.
2 small onions (any you have, spring, white, red, shallot)
2 bay leaves
1 tsp of nigella or coriander seeds or whatever spice blend you fancy!
300g or two big bunches of greens (fennel, chard, courgette, kale - whatever is in season!)
Half a brocolli head, finely chopped into little florets
1 tbsp breadcrumbs
1 tbsp parmesan
1 jar of Queen Chickpeas or 2 x tins of ordinary chickpeas
half a lemon
Start with an allium base. Sweat down the onionsin hot olive oil with salt + bay leaves (obvs) until soft + translucent (about 12 mins)
Add your seeds to the pan.
Roughly chop your greens + add them to the pan.
Toss the broccoli florets with olive oil + top with the parmesan + breadcrumbs. Cook in a 220c oven for 8 minutes.
add the chickpeas with their bean stock + tablespoon of water
When all the veg looks cooked, squeeze with half a lemon + top with any soft herbs you have in the fridge.
Spoon into warm bowls, drizzle with olive oil + top with yoghurt; pomegranate seeds, herbs & the crispy broccoli.
A handful of soft herbs (mint, parsley, dill, coriander)
HUGE thanks to the legend that is Anna Shepherd who let us share this #beanspo on our website for all you champs to enjoy.
Anna is an amazing recipe developer, food consultant + food stylist. Check out her website for more information on this bean champ.