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.
|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|
Preheat the oven to 400 and line a rimmed baking sheet with parchment paper or aluminum foil.
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.
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.
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.
Drain the cooked barley and toss with the roasted vegetables, seasoning with additional salt, pepper, and olive oil as needed.
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