Cook’s notes: I combined and adapted several similar recipes for roasted broccoli with chickpeas. This simple side dish gives you a fiber and protein. I served it with bowtie pasta tossed with jarred pumpkin sauce and sliced chicken sausages. The pumpkin sauce was from Cucina Antica.
Heat oven to 375F degrees.
Drain and rinse 1 can (15 oz.) chickpeas. Pat them dry with a paper towel.
Chop 1 head of broccoli into florets. Combine broccoli and chickpeas. Toss with 4 teaspoons olive oil and 4 teaspoons balsamic vinegar. Season to taste with salt and pepper.
Roast in the oven for at least 20 minutes and rotate the pan after 10 minutes. Drizzle with additional balsamic after roasting.
The Teacher-Chef recommends topping this dish with some high-quality Parmesan cheese and serving it over quinoa.
Kate Taylor gave me the idea to add balsamic vinegar when roasting chickpeas. She recommends combining this dish with orzo pasta.