Slow-cooked broccoli and chickpeas
Thank you to Ross Dobson and his excellent book (bible!) The Healthy Slow Cooker for this brilliant idea – I’d never considered cooking broccoli like this in my slow cooker, but here we are and it’s wonderful. Thanks must also go to Ross for his tip to turn the slow cooker to high before you start preparing any recipe so that it’s ready to go when you are.
Ingrediënten
- 1 large broccoli head
- 2 x 400 g 14 oz tins chickpeas, drained
- 3 anchovy fillets drained
- 3 garlic cloves finely chopped
- Grated zest and juice of 1 lemon
- 400 g 14 oz tin cherry tomatoes
- 1 Tbsp harissa or to taste
- ¼ cup 60 ml extra virgin olive oil
- 1½ cups 375 ml vegetable stock
- Plain yoghurt to serve
Instructies
- Chilli flakes or Sammie’s chilli oil (here), to serve (optional)
- Turn the slow cooker to high.
- Trim the broccoli and cut it into large florets with long stems, then place it in the slow cooker.
- Add the chickpeas, anchovies, garlic, lemon zest, cherry tomatoes, harissa, olive oil and stock.
- Season with plenty of freshly ground black pepper and very little salt (the anchovies will pack a fairly salty punch).
- Cover and cook on low for 3–4 hours.
- You can turn the slow cooker to ‘keep warm’ for a few more hours if that suits you.
- Add the lemon juice, to taste, and serve with a dollop of yoghurt and perhaps some chilli flakes or chilli oil.
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