Instructions
Cook time: 31 minutes
Adapted from the original ATK recipe for Hungryroot. You will need ⅓ tsp red pepper flakes from your pantry for this recipe.
This technique builds deep flavor by using dry, high heat to skillet roast the broccoli. The pieces will begin to look very dark during cooking, this is OK.
Cut broccoli florets into 2-inch pieces.
Whisk ⅓ cup parm, ¼ cup olive oil, 1⅓ tbsp lemon juice, 2 minced garlic cloves, ⅔ tbsp mayo + ⅓ tsp red pepper flakes; drain + rinse beans then toss with parm dressing
Slice onion into ½-inch thick pieces; heat ⅔ tbsp olive oil in 12-inch nonstick skillet over med; add onion, ¼ tsp salt + ⅓ tsp pepper + cook til tender + beginning to brown, stirring occasionally, 6-8 min; add onion to chickpea mixture
Heat 2 tbsp olive oil in skillet over med; add broccoli, ½ tsp salt + ⅓ tsp pepper; cook til broccoli is dark brown + crispy in spots, 20 min, stirring every 5 min to encourage char
Add broccoli to chickpea mixture + toss to combine; serve warm
