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

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.