Best 5 Broccoli Chickpea Puree Recipes

BROCCOLI PUREE

Steps:

• Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
• Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
• Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.

SPICY ROASTED BROCCOLI AND CHICKPEAS

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.

CHICKPEA PURéE

Steps:

• Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
• Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

BROCCOLI-AND-CHICKPEA PARMESAN

Steps:

• Preheat oven to 450°F, with a large cast-iron or other ovenproof skillet on middle rack. Quarter broccoli lengthwise; cut larger pieces in half again (also lengthwise) to create long florets. Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes.
• Stir together panko, Parmigiano, remaining oil, garlic, thyme, and oregano; season. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with panko mixture. Roast until panko is golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve.

BROCCOLI CHICKPEA PURéE

Steps:

• Steam the broccoli for five minutes until tender but still bright. Refresh with cold water and drain on paper towels.
• Turn on a food processor fitted with the steel blade, and drop in the garlic. When the garlic is minced and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Add the broccoli, chickpeas and cumin, and process to a coarse purée. Turn off the machine, and scrape down the sides of the bowl. Turn on the machine again, and pour in the lemon juice and olive oil with the machine running. Process until smooth. Add the tahini and salt to taste, and blend well. Serve with bread, croutons or pita, or as a dip with vegetables.