linguine with braised broccoli, olives, and chickpeas

Today, my esteemed partner-in-crime Shelly Marie turns twenty-one! We celebrate her birthday from afar, and sincerely hope she has a pleasant day. You can count on some type of cake being posted here sometime this week.

While we patiently wait for caketime, there are vegetables to be consumed! Vegetables and cake, cake and vegetables. Much of my eating can be categorized under those two divisions. I can’t say I recommend this, though.

Instead of steaming the beloved broccoli to quick bright green, we give it a quick steam, sautée its friendly neighbors onion, garlic, olives, and marjoram, and then slowly braise it all together for about 15 minutes. While it braises, put a handful of linguine on the stove and call your friends over for a pasta feast.

However you like your pasta, I entreat you to go forth boldly, even if you’re less than sure things will work out and you’re standing alone in your kitchen wondering where life will take you. Happy May, happy spring, follow your dreams and try new things.

Linguine with Braised Broccoli, Olives, and Chickpeas
adapted from Deborah Madison’s Local Flavors

1 1/2 lb broccoli heads
1/4 cup olive oil
1/2 one large yellow onion
2 tbsp chopped, fresh marjoram
3 garlic cloves, coarsely chopped
1/2 tbsp lemon zest
10 kalamata olives, chopped
16 oz or 1 can cooked chickpeas
sea salt & black pepper to taste
as much pasta as you’ll eat… a whole package or pound would suit the amount of vegetables nicely.

Fill a sautée pan with a thin layer of water, bring to a boil, and quickly cover and steam the broccoli heads. Drain and chop the broccoli into desirable-sized pieces and lay aside for a moment. Start over with olive oil in the same pan, add chopped onion, garlic, olives, and sautée until fragrant. Add lemon zest, marjoram, salt and pepper. Fold in in the broccoli and chickpeas, and cover. Let braise for 15-28 minutes. In another pot, bring 2 quarts of water to a rolling boil, and add linguine. Cook for however long the package suggests. Serve the broccoli-chickpea mixture over pasta and enjoy.

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