Broccolini And Chickpea Dal Recipe

Name: Broccolini And Chickpea Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried chickpeas (garbanzos), cleaned of debris and rinsed; 2 to 3 serrano chiles, coarsely chopped; 1 qt. vegetable broth or reduced-sodium chicken broth; 1 1/2 teaspoons turmeric; 1 teaspoon ground cumin; About 1 tsp. kosher salt, divided; 2 medium onions, thinly sliced; 3 tablespoons vegetable oil; 1 bunch broccolini (3/4 lb.), stems sliced 1/2 in. thick and tops cut into 1 1/2-in. florets; 4 teaspoons black mustard seeds; 1 1/2 teaspoons cumin seeds; Hot cooked quinoa or basmati rice

Servings: persons

2 cups dried chickpeas (garbanzos), cleaned of debris and rinsed
2 to 3 serrano chiles, coarsely chopped
1 qt. vegetable broth or reduced-sodium chicken broth
1 1/2 teaspoons turmeric
1 teaspoon ground cumin
About 1 tsp. kosher salt, divided
2 medium onions, thinly sliced
3 tablespoons vegetable oil
1 bunch broccolini (3/4 lb.), stems sliced 1/2 in. thick and tops cut into 1 1/2-in. florets
4 teaspoons black mustard seeds
1 1/2 teaspoons cumin seeds
Hot cooked quinoa or basmati rice

1
Put chickpeas in a large pot, add water to cover by 2 in., and soak overnight. (Or bring to a boil over high heat, then turn off heat and soak about 2 hours.) Drain.
2
Pulse half the chickpeas in a food processor with 1/4 cup fresh water until coarsely chopped. Pour into pot used for soaking. Repeat with remaining chickpeas, more water, and the chiles. Add broth, 1 cup water, the turmeric, ground cumin, and 3/4 tsp. salt to pot.
3
Cover and bring to a boil over high heat, then reduce heat and simmer until chickpeas are tender, stirring occasionally, 40 to 50 minutes. Meanwhile, cook onions in oil in a large frying pan over medium heat, stirring occasionally, until deep golden, 12 to 15 minutes. Remove from heat.
4
Stir broccolini into chickpeas, return to simmering, and cook until tender, about 12 minutes.
5
Stir mustard and cumin seeds and remaining 1/4 tsp. salt into onions and cook over medium-high heat, stirring, until cumin turns a shade darker, 2 minutes. Set aside about one-third of mixture and stir the rest into dal. Ladle dal and quinoa next to each other in bowls and top with reserved onion mixture. Add more salt to taste.
6
Nutritional analysis is per serving.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups dried chickpeas (garbanzos), cleaned of debris and rinsed, 2 to 3 serrano chiles, coarsely chopped, 1 qt. vegetable broth or reduced-sodium chicken broth, 1 1/2 teaspoons turmeric, and more.

Yes, Broccolini And Chickpea Dal falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccolini And Chickpea Dal

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