Slightly creamy mustard braised chickpeas with perfectly roasted broccoli rabe on top is a match made in heaven. This is one of my faster vegan dinner options, clocking in at about 40 minutes total. The flavor base is super robust with shallots, garlic, fresh thyme, chili, and two types of mustard. No bland chickpeas here! There’s a delicate timing balance between the chickpeas simmering on the stove and the broccoli rabe in the oven, but I walk you through it.
I enjoy bitter greens all year, but I particularly love them in the spring. They just wake the palette right up! The vibrant rabe in this recipe mingles beautifully with the earthy and sharp, mustardy flavors of the chickpeas. Scooping everything with crusty no-knead whole wheat bread is an absolute necessity.
I do think you need the two types of mustard here. Yellow mustard is tangy and gives us a pretty golden color. The whole grain mustard is stronger and punchier tasting. I also love the texture of a little mustard seed pop. The mustard enthusiasts may recognize similar flavor building in my maple mustard tempeh recipe.
I have you finish the saucy braised chickpeas with an arrowroot slurry mixture. This thickens and glosses the sauce up beautifully. The chickpeas go through about two thirds of their cooking time before you pop the broccoli rabe in the oven for a quick, very high heat roast. Just keep the chickpeas at a low simmer so that they don’t dry up before the rabe is done.
The best thing about this dish is that the chickpeas hold their shape. Every bite has the tender but firm chickpeas, broccoli rabe with a few shattering edges, and the lush sauce. Enjoy!
Mustard Braised Chickpeas with Roasted Broccoli Rabe
Ingredients
Mustard Braised Chickpeas
- 1 tablespoon olive oil
- 1 medium shallot, small dice
- 1 tablespoon fresh thyme leaves, minced
- ½ teaspoon red pepper flakes or ground chilies
- 2 cloves garlic, minced
- 1 19oz can chickpeas, drained and rinsed (about 2 cups cooked chickpeas)
- ¼ cup white wine
- 1 cup + ¼ cup vegetable stock, divided
- 1 tablespoon grainy mustard
- ½ tablespoon yellow mustard
- salt and pepper, to taste
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon arrowroot powder
Broccoli Rabe
- 1 lb (454 grams) bunch broccoli rabe, tough ends of stems trimmed
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1-2 teaspoons lemon juice
Notes
- I learned the broccoli rabe roasting method from The New York Times.
- Vegan Worcestershire sauce generally has wheat in it. To make this dish gluten-free, substitute the same amount of Tamari.
Instructions
- Preheat the oven to 450°F and set out a baking sheet.
Start the mustard braised chickpeas
- Set a deep skillet or braiser over medium heat. Once hot, pour in the olive oil and swirl around. Add the shallots to the skillet. Saute the shallots until very soft and translucent, about 5 minutes. Lower the heat if they’re starting to brown too fast. Add the thyme and chili flakes and cook for another full minute. Finally, add the garlic and cook for another full minute, stirring occasionally.
- Add the chickpeas and stir. Pour in the white wine. It should start boiling and bubbling immediately. Let the alcohol cook off for about 30 seconds. Then, add 1 cup of the vegetable stock, grainy mustard, yellow mustard, plus salt and pepper to taste.
- Bring the mixture to a boil, uncovered. Then, lower the heat to a simmer. Keep cooking until the sauce reduces slightly, about 10 minutes.
Roast the broccoli rabe
- Place the broccoli rabe on the baking sheet. Pour over the olive oil and season with salt and pepper. Toss with your hands until every piece of broccoli rabe is coated in oil. Slide the baking sheet into the oven and cook until slightly wilted and crisped up, about 10-12 minutes.
Back to the mustard braised chickpeas + finishing the dish
- In a small bowl, combine the remaining ¼ cup vegetable stock, Worcestershire sauce, and arrowroot, Stir together to combine before adding to the chickpeas. Stir it in and continue to simmer until the mixture is slightly thickened, about 2 minutes. Place a lid on top and keep it warm.
- Once the broccoli rabe is done, toss it with lemon juice straight out of the oven.
- Serve the mustard braised chickpeas with roasted broccoli rabe on top.
Delicious and simple to prepare. Yum!
This was so delicious. A recipe that is truly more than the sum of its parts. Savory, balanced, and unique!!! I’m not sure I have had anything like it before, which is why I had to comment! It was super easy and perfect for a weeknight meal. Can’t wait to make this again. Thank you for sharing!!!
Hi Laura, I have some black chickpeas from Rancho Gordo I have been looking for a use for. Do you think the flavors and texture would work here? I love bitter greens too. Thanks!
Hi Caroline!
I have never tried black chickpeas before. Apparently they’re a bit more dense and have a stronger nutty flavor. I think both of those aspects would help them in this recipe! The sauce is quite punchy and strong, so it should be fine. Please let me know what it’s like if you give it a go!
-L
Reporting back – the black chickpeas were delicious (if not a little annoying to pre-cook on the stove) would highly recommend!
Hi Laura,
This looks incredible – huge rabe fan here! I’m wondering what you think about subbing a portion of the chickpeas for some tempeh. I love the beans but they don’t love me. I think it could work based on your amazing maple mustard tempeh, but curious your thoughts or if there is another protein you think could work here alongside the chickpeas.
Thanks!!
This looks great. Broccoli rabe can be difficult to find, would broccoli or broccolini work here? Other suggestions? Maybe chard or kale?
A mix of broccolini and kale would be my go-to! You’ll get the broccoli-ish flavor and some bitterness from the kale!
-L
Thank you! Can’t wait to try this!
I am so taken by the beautiful roasting pan in the pictures. Tell me what type it is?
Hi Rebecca,
If you mean the vessel holding the broccoli rabe, it’s just a basic Nordic Ware baking sheet! It looks especially nice because it’s relatively new :)
-L
This sounds and looks delicious!
What can be substituted for the white wine?
Hi Shelly! I would just use more vegetable stock and add a little squeeze of lemon juice at the end of cooking to make up for the acidity.
-L
Perfect! Thank you