INGREDIENTS
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1 1/2 cups dried chickpeas, or 3 15-ounce cans chickpeas, rinsed
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3 tablespoons olive oil
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2 large onions, coarsely chopped
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4 garlic cloves, chopped
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1 sprig thyme
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1/2 cup dry white wine
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4 cups vegetable broth
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Kosher salt
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1 bunch broccoli, stems reserved for another use, cut into small florets