Forty-Clove Chickpeas & Broccoli (Not Really Forty Though. Just Ten.)
The Stinking Rose in Beverly Hills is a restaurant known for its (and this is an understatement here) 'liberal' use of garlic in their food. There's garlic soups, garlic seafood, garlic steak, and even garlic ice cream to cap off the end of your wonderfully stinky meal. Perhaps the highlight of their menu is the Forty-Clove Chicken, which is a roasted chicken made with - you guessed it - forty cloves of smashed garlic.
But this is the Vegan Community, and we don't mess around with any of that junk. So fortunately, vegan cookbook guru Isa Chandra Moskowitz whipped together an equally fun dish inspired by the idea of the Stinking Rose's Forty-Clove Chicken - Forty-Clove Chickpeas & Broccoli! It's an effortless recipe that packs a serious punch. Try it the next time you're pressed for time and want to get something nutritious and delicious in your stomach.
Forty-Clove Chickpeas & Broccoli
1 pound broccoli, cut into large spears, stems chopped in 1/2-inch pieces
10 cloves garlic, smashed
1 15-ounce can chickpeas, drained and rinsed
2 teaspoons olive oil
1/2 teaspoon salt
Freshly ground black pepper
2 teaspoons lemon zest
1 1/2 teaspoons dried oregano
1 cup vegetable broth
1. Preheat the oven to 400F. Place the broccoli, garlic, and chickpeas in a 9 by 13-inch baking pan. Drizzle them with oil, spray with a little nonstick cooking spray, and toss to coat. Sprinkle with the salt, several pinches of pepper, and the lemon zest and oregano. Once again, toss to coat. Spray a bit more for good measure, then pop it in the oven.
2. Bake for 30 minutes, flipping once. Remove from the oven and flip again, and add the vegetable broth. Use a spatula to scrape up any crisp bits of flavor from the bottom of the pan. Return the pan to the oven for another 15 minutes, or until the garlic cloves are nice and tender and the broccoli is browned in some placed.