Broccoli and chickpea flan

Broccoli and chickpea flan

Details

Difficulty:
3
Time:
Nutrition (per serving)

Calories: 0 kcal

P: 0g | F: 0g | C: 0g
Uomo
Uomo
(Man)
Calories
Carbs
Fats
Donna
Donna
(Woman)
Calories
Carbs
Fats
Allergens Present
Sesamo (Sesame)

Broccoli are delicious when combined with chickpeas. I often put together these two ingredients to form a delicious pie that all my guests always appreciate very much. To be considered a true Mediterranean recipe and a vegan dish too.

Ingredients

  • 600g (1 1/3 pounds) frozen broccoli tops
  • 2 400g (14ounces) cans chickpeas, in brine
  • 1 tablespoon sesame seeds
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil
  • Table salt
  • 20g (3/4 ounce) black truffle, if liked

Broccoli and chickpea flan recipe

Preparation and cooking

  • - Steam broccoli.
  • - Meanwhile ...
    ...drain chickpeas from their preserving liquid very well.
  • - Season to taste with salt broccoli and chickpeas and then purée them.
  • - Preheat oven to 180° (350°).
  • - Grease a plumcake mold with 2 teaspoons olive oil and sprinkle it with sesame seeds.
    Transfer your vegetable purée into the mold and level its surface.
  • - Bake until pie surface is golden, 20 to 25 minutes.

Just before serving

  • - Let your flan become warm and then turn it upside down on a serving dish.
    Cut it into slices and decoratewith black truffle, cut into thin slices.
    Dress with the remaining olive oil.

Note

Tips

  • - If you want, you can use fresh broccoli (1.1kg - 2.4 pounds) and dried chick peas (200g - 7 ounces). But preparation and cooking time are longer, obviously.
  • - You can prepare black truffle in advance. Cut it into thin slices and cover them with abundant olive oil and a pinch of salt. If you want, you can add a garlic clove. I prefer not to add the garlic.
  • - You can prepare this dish in advance: in the morning for the evening.

Menu planning

  • - This broccoli and chickpea flan is perfect to serve as an appetizer in a full menu. It can be combined with the classic assortment of cold cuts according to the Italian style but I also have the habit to accompany dishes with shrimps and shellfish too.
  • - It is also a good solution when you need to prepare a standing lunch or dinner because you can eat it only with the fork.
  • - It becomes often our vegetarian dinner. And so its portions are calculated for this situation. If you have to serve it in a full menu, you can consider more than 10 servings. But everything depends on the rest of your menu.

Healthy eating

  • - Black truffle is optional and so it is non included in calories.
  • - As you have just read, this recipe is well balanced from all points of view. If you choose it for your family menu, you can complete your meal as you prefer. I generally consider it a resource for my two vegetarian days in the typical week of cold months. So I match it to a pumpkin cream of a light soup and a portion of bread.

Loretta

What's the right wine ?

My husband and I have paired different wines to this broccoli flan: the bubbles of Prosecco, white and young red wines.