Braised Chickpeas and Broccolini with Golden Raisins [Vegan]
This is one of those deceptively simple, but stunning, vegetarian dishes that can do double duty as a main course served over grains or as a side dish for a dinner party. The combination of broccolini and chickpeas in a Moroccan-inspired broth is light enough for summer, but really shines in cooler temperatures. Like a lot of braises, this dish tastes better after a few days of hanging around the fridge, and both the broccolini and the chickpeas can stand up to the make-ahead treatment. If you can’t find long-stemmed broccolini or broccoli rabe, use regular broccoli cut into florets. Choose a dry white wine— something you would drink—that’s not too fruity. The sweetness in this recipe comes from a scant amount of golden raisins, which we get away with because this dish is completely made up of fibrous plants.
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