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Mustard Braised Chickpeas with Roasted Broccoli Rabe

5 from 3 reader reviews
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 -3
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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

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.

Recipe 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.
Creamy, mustardy braised chickpeas meet high-heat-roasted broccoli rabe in this fast, flavor-packed vegan dinner. The simple sauce is punchy and it all comes together in about 40 minutes.