Slow-cooked broccoli and chickpeas
From Around the Kitchen Table by Sophie Hansen and Annie Herron
Prep time: 15 mins
Cook time: 3–4 hours
Serves 4–6
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.
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
Chilli flakes or Sammie’s chilli oil (page 177), 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.
Images and text from Around the Kitchen Table by Sophie Hansen and Annie Herron, photography by Sophie Hansen. Murdoch Books RRP $39.99.
