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Lemony Olive Oil–Poached Broccoli Stems and Chickpeas on Ricotta Toast

Broccoli stems and leaves — which most people toss — are the perfect foil for creamy ricotta, lemony chickpeas, and crusty sourdough toast.
Broccoli stems and chickpeas on ricotta toast
  • Yield 4 servings
  • Prep Time 10 minutes
  • Cook Time 10 minutes


  • Stems and leaves from 2 heads broccoli
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 15-oz. can chickpeas, drained and rinsed
  • 3 to 4 tbs. freshly squeezed lemon juice
  • 1/2 tsp. sea salt
  • 4 thick slices crusty sourdough or bread of choice
  • 1 cup ricotta cheese
  • Red-pepper flakes, for garnish (optional)


Peel and discard the tough outermost layer of the broccoli stems, reserving any leaves. Dice peeled broccoli stems.
Heat 1/3 cup olive oil in a medium-size saucepan over medium heat. Add the broccoli stems. Add the remaining olive oil if the pieces aren’t fully covered. Cook until nearly tender, about five minutes.
Add the chickpeas, 3 tablespoons of the lemon juice, and the salt. Cook until the broccoli is tender, another minute or two, and remove from heat. Add the broccoli leaves and stir so that they wilt. Taste and adjust seasonings; add the additional tablespoon of lemon juice or more salt if necessary.
Toast bread slices in a toaster or on a sheet pan under the broiler.
Spread a thick layer of ricotta cheese on each piece of toast, then top each with some of the broccoli and chickpea mixture. Drizzle with olive oil and a sprinkle of red-pepper flakes, if desired.


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