When life gives you lemons…don’t stop at juicing or zesting, make something yummy with the whole lemon! Here’s a crazy, zany recipe of Garbanzo Beans with Broccoli and Lemon that is unique, flavorful and really tasty. I use slices of whole lemons to cook fish and chicken, so why not use the whole fruit for other exciting dishes as well. I embrace all of the lemon’s bitter, sweet, and sour tastes but while the lemon is cooking, the heat mellows the intense flavors creating a more subtle, appetizing dish. Do what I did and go through your pantry to pull your favorite beans, sardines, and whatever else you want cooked with the whole lemons. Though I did get this idea out of Bon Appetit Magazine, I changed it to fit what I had on hand in my kitchen and so can you!
When life gives you lemons…Make lemonade or something just as delicious!
Ali in the Valley
Garbanzo Beans with Broccoli and Lemon...
Author: Alison Ball
3 tablespoons olive oil
1 small lemon very thinly sliced, seeds removed
2 anchovy fillets packed in oil I used 4 sardines
4 garlic cloves thinly sliced
½ bunch broccoli chopped
1/4 cup of capers
Kosher salt and freshly ground black pepper
2 15- oz. cans garbanzo beans rinsed
¼ cup fresh flat-leaf parsley leaves
2 tablespoons finely grated Parmesan plus more for serving
Crushed red pepper flakes optional
Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, capers and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
Add beans and ½ cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 Tbsp. Parmesan.
Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.