Broccoli with Romesco & Roasted Chickpeas

Broccoli with Romesco and Roasted Chickpeas a delicious and unique vegetarian main course. You won’t want to miss out on this recipe because it’s not only delectable, but each of its components can also be paired with all sorts of other foods.

This vegetarian entrée is three recipes in one. The broccoli can stand on its own as a fantastic side dish (and it does in this easy broccoli recipe), the sauce can be used on all sorts of foods, and the chickpeas (garbanzo beans) are a great snack or appetizer, and can be added to salads.

The broccoli sits on a deeply flavored Romesco sauce made mostly from smoky tomatoes and toasted almonds. The broccoli is topped with spiced and roasted garbanzo beans. It’s a scrumptious combination of flavors and an outstanding, very hearty meal. Vegetarian or not, you'll love it!

Key Ingredient Information

(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)

• broccoli - Choose broccoli with firm stems and tightly closed dark green buds. Bunches that are yellow are no longer fresh.
• chickpeas (also called garbanzos) - From a. can.
• smoked paprika - Paprika is a spice made from dried, ground red peppers. It ranges from mild to hot -- use whatever intensity you like. I love smoked paprika because the peppers used have been smoked, which adds a delicious smoky flavor to dishes.
• tomatoes - Ripe tomatoes should be slightly firm, but have a little give when gently squeezed, and they should have a deep red color (or whatever the color is intended to be). I use Roma tomatoes for this recipe. If need be, fresh tomatoes can be substituted with whole, peeled tomatoes from a can. They should be well drained and added without charring them. (You'll lose a bit of the smoky flavor, but it will still taste great.)
• roasted garlic - Here’s How to Roast Garlic. You can substitute raw garlic for roasted. Since it’s much stronger, use about ⅓ the amount.
• Ñora or Ancho peppers - Both of these dried peppers are mild. (More on Ñora peppers below.) Either one will add a rich, subtly sweet, earthy flavor to the Romesco sauce. The Ancho peppers will offer deeper flavor.
• blanched slivered or sliced almonds - Slivered or sliced almonds are a bit easier to blend when we make the sauce, though whole will work too.
• blanched hazelnuts - Blanched are best because the skin is a bit bitter. You can substitute some or all of the almonds and hazelnuts with pine nuts, or use more or less of each of them, as long as the full amount equals ¾ cup.

If you can’t have nuts, and you’re not gluten-free --> Substitute both the almonds and hazelnuts with chunks of toasted bread. (French bread or Ciabatta are good choices, and stale bread is best.)

How to Make it

STEP 1: MAKE THE ROMESCO SAUCE

First, what is Romesco Sauce? Romesco is from Catalonia, Spain and is a classic of Catalan cuisine. While there are dozens upon dozens of variations, the more authentic versions are a rich purée made with tomato, garlic, almonds (often hazelnuts or pine nuts), Ñora peppers, stale bread, olive oil and usually red wine or sherry vinegar.

- Preheat the oven to 400°F and line a sheet pan with parchment paper.

- Hydrate the Ñora or Ancho peppers in boiling water for at least 30 minutes. Once they’re soft, remove them from the water and remove the seeds and stem. Set aside.

- Place a dry skillet (ideally cast iron) over high heat. Wash, dry and then cut the tomatoes in half and add them to the pan. Cook just to char them, about a minute per side.

- Toast the almonds and hazelnuts in a small sauté pan over medium-low heat. Watching closely, and stirring from time to time, heat just until they're golden and aromatic.

- Add the hydrated peppers, charred tomatoes, roasted garlic, toasted almonds and hazelnuts, olive oil, red wine vinegar, salt and paprika to a food processor. Blend until it’s a thick purée. (If your tomatoes are not especially sweet, add ½ teaspoon of sugar.) Set aside.

STEP 2: MAKE THE ROASTED GARBANZO BEANS

- Drain the garbanzo beans into a strainer and rinse them with cold water until they’re no longer frothy. Gently dry them well in a kitchen towel, discarding any loose skins, or those that have fallen off, and add them to a mixing bowl.

- Add the olive oil, smoked paprika, onion and garlic powders and salt to the garbanzos. Mix to coat them, and then pour them onto the parchment-lined baking sheet. Roast in the preheated 400°F oven for about 40 minutes, shaking the pan about halfway through. They should be dry, golden and crispy. Let them cool a bit and then pour them into a bowl. Set aside and turn the oven up to 450°F. (Save the parchment-lined pan.)

STEP 3: MAKE THE BROCCOLI

- Wash, dry and cut the broccoli into bite-sized pieces, including the tender portions of the stems. (You should have about 8 cups.)

- Spread the broccoli out in a single layer on the parchment-lined pan saved from the garbanzos. Drizzle with the olive oil and sprinkle with salt and several turns of black pepper. Use your hands to toss the broccoli so it’s evenly coated.

- Place in the preheated 450°F oven and roast until some of the broccoli is brown and crispy, about 15 minutes. Use a spatula or kitchen tongs to flip the broccoli over for another 15 minutes, or until all of it looks nicely browned.

STEP 4: ASSEMBLE

- On a large platter or shallow serving bowl, spoon a generous amount of the Romesco sauce over the surface evenly. Top it with the broccoli, roasted garbanzos, and sliced tomatoes.

(More detailed instructions are in the recipe card below.)

Recipe Tips

• Be sure the broccoli is in one layer on the sheet pan. If it doesn’t all fit this way, use a second one, or do it in two batches. Otherwise, not all of it will brown.
• It’s important that the garbanzo beans are very dry so the olive oil and spices stick to them before roasting.
• The nuts for the Romesco sauce have to be toasted. Do not skip this, it only takes a few minutes, and it makes a big difference in the flavor. Watch them carefully as they can go from golden to black within seconds.
• I char the tomatoes in a cast iron skillet, you can also place them on a sheet pan, under the broiler for likely less than a minute to char them. In my experience, both ways work well for this recipe.
• Save the liquid from hydrating the peppers for another use like making rice, pasta, or adding it to soups or stocks.

More Vegetarian Main Courses

• Slow Cooked Red Cabbage Stew
• Roasted Butternut Squash Chili
• Southwestern Casserole
• Spinach and Ricotta Rolls
• Vegetarian Cassoulet

Serving Suggestions

• To round out this vegetarian meal, the only things this dish really needs — if anything — is a green salad, and/or a sliced loaf of warm rustic bread.
• As I mentioned above, all three of the components: the broccoli, the Romesco sauce and the roasted garbanzo beans, can each be used separately if desired. Broccoli is a great side dish with almost anything, the sauce is delicious with meats and chicken, fish and all sorts of roasted vegetables, and the garbanzos make for an excellent snack and are great mixed into salads. It also makes for a perfect dip for steamed artichokes.

Other Must-Try Recipes with Broccoli

Making it Ahead

You can make a good portion of this dish ahead of time.

• The Romesco sauce can be made up to 4 days ahead. Store it in an airtight container in the refrigerator.
• The roasted garbanzo beans can be made a few hours ahead. Keep them uncovered, at room temperature, so they keep their crunch. (You can make them a day ahead, though they’ll likely become soft. If you do this, do not refrigerate them, and heat them in a 400°F oven for about 10 minutes before using them.)
• The broccoli should be made as close to serving time as possible, so the charred bits stay on the crispy side.

I hope you love this fabulous vegetarian dish as much as my family and I do! Let me know when you try it.