Time: 25 min.
Complexity: easily
Servings: 4

Tangy pickled cherry peppers and Kalamata olives infuse this braised broccoli with chickpeas with a rich bouquet of flavors, while a toasted breadcrumb topping adds a delightful crunch. This Mediterranean side dish is vibrant and healthy, perfect for both a festive dinner and everyday comfort food.

Ingredients:

• 1 large head of broccoli (about 700 g), cut into large florets, thick stems peeled and chopped
• 0.5 cups canned chickpeas, drained
• 3 tablespoons chopped Kalamata olives + 2 tablespoons brine from the jar
• 3 tbsp. l. olive oil
• 2 tablespoons chopped sweet pickled cherry peppers
• 1 clove garlic, crushed
• 2 tbsp fried panko breadcrumbs

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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broccoli cabbage, chickpeas, Kalamata olives, chili pepper

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Preparation:

Step 1
• In a large, wide saucepan, combine the broccoli, chickpeas, olives with their brine, olive oil, pickled peppers, garlic, 1.5 cups of water, and salt to taste. Bring to a boil, cover, and simmer over medium heat until tender, 12-15 minutes. Sprinkle with toasted panko breadcrumbs.

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