Roasted Broccoli and Chickpeas With Mole Verde
Published April 18, 2024
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2large heads of broccoli, cut into large florets, stalk peeled and cut into bite-size pieces
- 2(15.5-ounce) cans chickpeas, drained and rinsed
- 6tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2large chile poblanos, stemmed, seeded and coarsely chopped
- 5large scallions, root ends trimmed, coarsely chopped
- 5medium tomatillos, husked, rinsed and quartered
- 3garlic cloves, lightly crushed
- ¾cups pepitas (preferably toasted)
- ⅓cup white sesame seeds
- 5ounces spinach (preferably mature), coarsely chopped (if using baby spinach, no need to chop)
- ½cup cilantro leaves and tender stems, packed, coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
868 calories; 46 grams fat; 7 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 13 grams polyunsaturated fat; 91 grams carbohydrates; 30 grams dietary fiber; 19 grams sugars; 39 grams protein; 1847 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Arrange a rack in the center of the oven and heat to 450 degrees. Toss together broccoli, chickpeas and 4 tablespoons oil on a rimmed baking sheet; season generously with salt and pepper. Roast, tossing occasionally, until tender and browned, 30 to 40 minutes.
- Step 2
Meanwhile, heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium. Add poblanos, scallions, tomatillos, garlic and 2 teaspoons salt and cook, stirring occasionally, until just beginning to brown and the tomatillos are beginning to fall apart, 7 to 9 minutes. Add pepitas and sesame seeds and cook, stirring occasionally, until the seeds are fragrant and smell like roasted nuts, 3 to 4 minutes. Stir in 2 cups water to deglaze the pot, scraping up any browned bits from the bottom. Remove from heat.
- Step 3
Carefully pour mixture into a blender, then add spinach and cilantro and blend until completely smooth, working in batches if necessary (or alternatively, blend with an immersion blender until smooth). Taste and season with salt.
- Step 4
Divide mole evenly among the plates or shallow bowls, pouring about 1 cup into each. Top with roasted broccoli and chickpeas.
Private Notes
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Cooking Notes
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Dalhia Schuette
I did this recipe as per instructions but then put the chickpeas and broccoli in a bowl and mixed it with leftover (already cooked) quinoa! It was a delish side salad/side dish! I also added sundried tomatoes and will probably crumble feta into it today for a yummy flavor booster too! Enjoy!
JFR
I made this with what I had on hand. Sunflower seeds instead of pepitas, leftover salsa from a jar instead of tomatillos, a mix of garden greens including dill, basil, and parsley. It was wonderful. I liked the crunchy chickpeas. I think I agree with the need for more acid, but it sure seems like comfort food to me.
Carol
Okay, I read through all the notes, but forged ahead as I planned. Since I had a good supply of homemade tomatillo sauce frozen from last year’s crop I used that instead of fresh and adjusted the recipe accordingly. My sauce already had lime in to so no need to add more. Yes, lime should be used. Despite some’s criticism of the compatibility of the mole with roasted chick peas/broccoli, that’s what I had and used it. It was excellent! We plan to try the mole with a white fish of some sort.
Dan
The sauce definitely needs an acid. I didn't have any limes, but added the juice of half a lemon, which brightened it up considerably (along with a healthy addition of salt). To make it more of a complete meal, I added tofu cubes, which roasted with broccoli and chickpeas. Overall a great meal -- different and healthy. Will definitely make again.
Jim from Raleigh
Is there a substitution for pepitas in case they’re not available?
SB
Add lime!
L Shook
A jar of Trader Joes Salsa Verde substitutes very well for the tomatilloes & Poblano. A dollop of sour cream (maybe creme fraiche next time) was welcome. Other's comments of squeeze of lime juice as garnish was spot on! Thanks everyone. Love this recipe!
mizizzle
Sauce was nice, but agree brocc and chickpeas don't go with this! I added hallumi, red onion, portobella -- all roasted -- and dipped corn tortilla shells in the sauce/used as a vehicle to eat the meal. I wanted to be wowed but something was missing. It was satisfying but not amazing.
Karen
The mole sauce is delicious! I added lime juice and a jalapeño. However, the sauce doesn’t go with the broccoli and chickpeas. It does not hold together as a coherent dish. Serve it with fish or chicken or make cheese enchiladas.
E C
This was wonderful! I added lime as readers had suggested. I also added Serrano peppers because some like it hot. It did seem like 2 cans of chickpeas were too much as they overtook the dish but hey, they were wonderful and crispy!
SF
Delicious exactly as written. Filling, too.
Anna
Tasty, used mixed greens I had in my yard. Roasted tomatillo and poblano for less cleanup. Added lime as some suggested.
Stephanie
This was delicious! I used an immersion blender which didn’t get the molé to look like the picture, maybe a blender would have made it perfectly smooth, no worries tho, the taste was fabulous. One substitution I made was replacing water with chicken stock, which gave it a bit of a rich flavor.
Lisa
Have not made this yet - I plan to! But I think I would add the pepitas at the end instead of puréing them. Anyone try that?
J.
The pepitas, when blended into the mole, give it a rich, sumptuous, thicker texture. I wouldn't skip that, but I would garnish the dish with extra pepitas if you want more crunch.
Attitudegrrrl
Made this a few days ago and it is fantastic (added a squeeze of lime over the dish before eating). One other addition was extra firm tofu to the roasting chick peas and broccoli and served over rice. Awesome vegan dinner!!
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