Cook’s notes: I am a big fan of oven-roasted broccoli and have made this dish several times. This recipe is adapted from the vegan cookbook Appetite for Reduction, and I just love the addition of chickpeas to the dish. As author Isa Chandra Moskowitz notes, this meal is complete “with tender (but not mushy) roasted broccoli and chickpeas that turn deliciously creamy (but not mushy)”.
You could also turn this into a Moroccan-style dish with 2 lbs of carrots and no broccoli. For spices, use 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, a pinch of cayenne, a handful of golden raisins, and toasted almonds.
Serve over hot, cooked rice. The vegetable broth cooks down to make a flavorful sauce. Leftovers can be frozen.
1 head broccoli
1 lb carrots
4 cloves garlic, smashed and peeled
15 oz can chickpeas, rinsed and drained
1 to 2 teaspoons Penzeys Italian Herb Mix (a blend of oregano, basil, marjoram, thyme and cracked rosemary)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1.5 cups (12 oz) vegetable broth
Heat the oven to 400F and coat a 9×13-inch glass baking dish with cooking spray.
Cut the broccoli into large spears. Trim and discard the stem ends. Chop the stems into 1/2-inch thick pieces (like coins).
Trim and discard the carrot ends. Chop the carrots into 1/2-inch thick pieces (coins).
Place the vegetables and chickpeas in the baking dish. Spray them with cooking spray, and stir to coat. Sprinkle with the herb mix, salt, and pepper; toss to coat. Give them a final spritz with the cooking spray, and place dish in the oven.
Bake for 30 minutes, stirring after each 15-minute interval. Remove dish from the oven, and stir well. Add the vegetable broth and return the pan to the oven for another 15 minutes until vegetables are tender and broccoli is browned in some places.