About Me

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Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com

27 August 2025

Broccoli, chickpeas and tomatoes

 
This is a quick light dinner, ideal for when you come home late, have had sundowners with lots of snacks or simply aren’t feeling very hungry. In spite of its simplicity, it’s really quite delicious: somehow chickpeas and tomatoes are an unbeatable combination

Serves 2

Ingredients

1/2 cup chickpeas, soaked and cooked
1 small head of broccoli broken into florets, stalk trimmed and diced
olive oil
1 medium onion diced
2 cloves garlic, dice
1/2 tsp salt
4 medium tomatoes, quartered
pepper

Method:
  • Briefly cook the broccoli until barely softened. Drain and set aside.
  • Heat the oil in a frying pan and then add the broccoli stalk, the onion and the garlic and sprinkle over the salt.
  • Cook over a moderate heat until softened, but not browned. Cover with a lid to speed things up a little; add a tablespoonful or two of water if it looks like burning.
  • Once everything is softened and the onion translucent, tip in the tomatoes and cover once more. Cook for about five minutes on a medium flame until the tomatoes are heated through and starting to soften.
  • Gently fold in the broccoli and chickpeas and cook until the broccoli has reached the right consistency. Grind over a generous amount of black pepper and serve hot on warmed plates.
Accompany the meal with thick slices of good bread, to mop up the juices.

Variation:
  • You could also serve this over short pasta such as penne, or polenta.
 
 
You will find many more recipes like this here
 

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