Broccoli with 40 Cloves of Garlic

(…Don’t worry, there’s only 10 really.)

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Hi,

Sorry I abandoned you for so long, nothing like some major life upheavals to make you forget how to function cook. It’s a new year and it’s time to sort my shizz out (just call me Snoop) and start blogging again.

With every new year comes the bombardment of guilt advertising. Stop smoking, give to charity, lose weight…and wow, is it annoying. Yesterday, on the way to work, I saw a lady reading an article entitled “The Fasting Diet: How to have you cake and eat it” which appeared to say that if you stop eating for 2 days a week the weight will fall off. Yes, it will, BECAUSE YOU ARE STARVING YOURSELF. I honestly fear for the human race sometimes, but anyway, move more, eat less and get the same results in a healthy manner without feeling like you are going to kill yourself or someone else.

Ready for the oven

Ready for the oven…

So, in honour of this (insane) time of year it’s time to bring out Appetite for Reduction by Isa Chandra Moskowitz and the recipe for Broccoli with 40 Cloves of Garlic. It’s fairly quick, healthy and despite what it looks like, amazingly filling. Garlic is antibacterial, antiviral and anti-fungal so is always good to include in vast amounts in your diet, especially at the colder times of the year.

This was good but I felt that even though it has 10 cloves of garlic in I would’ve actually liked it better with MORE (because you can never have too much garlic.) My chickpeas didn’t go creamy either, they went crispy, which is fine because I still haven’t worked out my new oven yet. For the garlicphobes out there or those who are expecting double snogs, probably best to sit this one out…

Ta da!

Ta da!

Broccoli with 40 Cloves of Garlic

Broccoli – 1 pound (I used one large head)
Garlic – 10 cloves smashed (I used 5 normal and 5 oak smoked cloves)
Chickpeas – 1 can drained
Olive oil – 2 teaspoons
Lemon zest – 2 teaspoons fresh grated (I used lemon juice)
Oregano – 1.5 teaspoons
Salt – to taste
Pepper – to taste
Vegetable broth – 1 cup

  • Chop the broccoli into small size florets and peel and smash the garlic
  • Put the broccoli, garlic and chickpeas into a small size casserole dish or baking tray
  • Add the olive oil, lemon zest, oregano and toss to coat evenly
  • Put into the oven at 200c for 30 mins (this was waaaay too long for my oven and it probably only needed 15 mins, you know what you’re working with, keep an eye on them..)
  • Add the vegetable broth and bake for another 15 minutes
  • Add salt and pepper to taste.

In other news: LOOK AT THE SIZE OF THIS CAULIFLOWER. It’s bigger than my head! More on him later in the week…

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3 comments

  1. I LOVE this book! I am obsessed with the cranberry-cashew nut biryani (I posted that one on my blog too), but for some reason I managed to overlook this one… Now I’ve seen your pictures, I’ll definitely be trying it!

    Emy
    xxx

    1. Not tried that one as the cranberries sound weird to my pallate but might give it a go, thought the same about the mango bbq beans and they are AMAZING x

  2. I love Isa! You had me going at 40 garlic cloves and I was going to ask where to come for dinner but I guess 10 will do too. haha Looks amazingly delicious!

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