Oven-Roasted Chickpeas and Broccoli with Barley

Where’s the beef? Chickpeas, those fiber- and protein-packed legumes, replace meat in a roasty, toasty dish with all the heartiness of a baked casserole.

Casey Barber

Oven-Roasted Chickpeas and Broccoli with Barley

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    1 cup barley 1 tablespoon kosher salt
    2 15-ounce cans chickpeas, drained and rinsed 1 teaspoon red chili flakes
    3-4 cups fresh broccoli florets, rinsed Freshly ground black pepper, for serving
    1/4 cup olive oil


    Prep: 10 min Total:
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    • 1

      Preheat the oven to 400 and line a rimmed baking sheet with parchment paper or aluminum foil.

    • 2

      Bring a stockpot of salted water to a boil. Add the barley, reduce the heat to low, cover, and cook the barley until tender, about 45 minutes total.

    • 3

      While the barley cooks, pat the chickpeas and broccoli dry with an old towel, then toss in a large bowl with the olive oil, salt, and chili flakes.

    • 4

      Spread evenly on the prepared baking sheet and roast for 20 minutes, until the tips of the broccoli are caramelized and the chickpeas are shiny and slightly shriveled.

    • 5

      Drain the cooked barley and toss with the roasted vegetables, seasoning with additional salt, pepper, and olive oil as needed.

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