Caitlin Bensel
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 3/4 cup chickpeas, 4 oz. broccolini, 3 onion wedges, and 2 lemon wedges)

How to Make It

Step 1

Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Add onion wedges; cook until charred, about 2 minutes per side. Transfer to a plate; sprinkle with 1/4 teaspoon salt.

Step 2

Heat 1 tablespoon oil in skillet. Add Broccolini in a single layer; cook, turning occasionally, until charred, 8 to 10 minutes. Transfer to a plate; sprinkle evenly with 1/4 teaspoon salt.

Step 3

Add 1 tablespoon oil, paprika, chickpeas, and garlic to skillet. Cook, stirring occasionally, until starting to brown, 3 minutes. Remove from heat.

Step 4

Combine rind, juice, mustard, pepper, remaining 2 tablespoons oil, and remaining 1/2 teaspoon salt in a medium bowl. Add chickpea mixture and parsley; toss to combine. Spoon about 3/4 cup chickpea mixture into each of 4 bowls. Top with Broccolini and onion; serve with lemon wedges.

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