Broccolini and Chick Pea
Charred Broccolini and Onion Chickpea Bowls
- 5 tablespoons olive oil, divided
- 1 small red onion (8 oz.), root end intact, cut into 12 wedges
- 1 teaspoon kosher salt, divided
- 1 pound Broccolini, trimmed
- 3/4 teaspoon smoked paprika
- 2 (15-oz.) cans unsalted chickpeas, rinsed and drained
- 1 large garlic clove, grated
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 8 lemon wedges
Step 1
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Add onion wedges; cook until charred, about 2 minutes per side. Transfer to a plate; sprinkle with 1/4 teaspoon salt.Step 2
Heat 1 tablespoon oil in skillet. Add Broccolini in a single layer; cook, turning occasionally, until charred, 8 to 10 minutes. Transfer to a plate; sprinkle evenly with 1/4 teaspoon salt.Step 3
Add 1 tablespoon oil, paprika, chickpeas, and garlic to skillet. Cook, stirring occasionally, until starting to brown, 3 minutes. Remove from heat.Step 4
Combine rind, juice, mustard, pepper, remaining 2 tablespoons oil, and remaining 1/2 teaspoon salt in a medium bowl. Add chickpea mixture and parsley; toss to combine. Spoon about 3/4 cup chickpea mixture into each of 4 bowls. Top with Broccolini and onion; serve with lemon wedges.