"I love the way this broccoli is prepared," says Phil Wood. "It's so versatile. You can use it for a pasta sauce, stir it through risotto, dress roasted vegies with it or have it as it is served here with chickpeas and beans. When the broccoli stews and falls apart it almost gives a meatiness to the dish and will elevate what seems like a simple side into something that could be a dish in itself."
- 2 broccoli heads, broken into florets, stalk thinly sliced
- 1 long red chilli, thinly sliced
- 2 garlic cloves, crushed
- 100 ml olive oil
- 400 gm canned butter beans, rinsed and drained
- 400 gm canned chickpeas, rinsed and drained
- Juice of 1 lemon, or to taste
- 1Combine the broccoli, chilli and garlic in a saucepan. Fill saucepan with enough water to just barely cover broccoli (600ml-800ml), then drizzle olive oil over and cook over high heat until water has evaporated and broccoli is very soft (10-15 minutes). Add beans and chickpeas and fold to combine. Season to taste with salt and lemon juice, transfer to a bowl and refrigerate until ready to serve chilled or at room temperature.
Drink suggestion: A pinot gris, such as Paradigm Hill Pinot Gris from the Mornington Peninsula. Drink suggestion by Andrew Murch.