Craving some comfort food for this cold weather? Enter, Roasted Garlic Chickpeas and Broccoli!
(adapted from Appetite for Reduction)
1 large head of broccoli, cut into large pieces
10 cloves of garlic, smashed
1 can of chickpeas
1 Tbsp. olive oil
2 tsp. lemon zest
juice from half a lemon
1 1/2 tsp. dried oregano
1 c. vegetable broth
1/2 lb. asparagus, ends broken off and cut into 2" pieces
5-6 russet potatoes
3 Tbsp. butter
1/2 c. vegetable broth
1/2 c. milk
Preheat oven to 400*. In a large baking pan, mix together the broccoli, chickpeas, and garlic. Drizzle with olive oil, lemon juice, zest, and oregano. Bake for about 30 minutes, then turn the broccoli a bit, and add the vegetable broth. Add the asparagus, and bake for another 10 minutes or so.
Meanwhile, make the mashed potatoes. Cut up the potatoes into small chunks, leave the skins on, and boil in a large pot of water until soft. Drain. Return to pot and mash with the butter, letting it melt. Then add milk and/or vegetable broth to taste.
Serve the roasted veggies and chickpeas over the mashed potatoes. Season with salt and pepper to taste. You could also top it with a bit of freshly grated parmesan cheese.