Broccoli, chickpeas, dried tomatoes & lemon zest

My mom visisted last week, and she brought the cookbook I'd given her for Christmas, Mollie Katzen's The Vegetable Dishes I Can't Live Without. While she was here, we looked at it together, a little, but then it got lost in the shuffle and didn't go home with her. She refused to let me send it to her, but I told her I'd be sure to actually USE it, so her leaving it here wasn't in vain. I'm such a martyr.

True to my word, I've been faithfully making recipes from it. Or not-so-faithfully, as the case may be. I tried the gingered asparagus, and it was sensational. Then I made her cauliflower gratin with capers, which was also excellent. I have my eye on a sweet potato hash with smoked tofu, next.

Last night I riffed on a recipe for broccoli, sun-dried tomatoes, and lemon zest, which I served over whole-wheat penne.

2-3 T olive oil
1 bunch broccoli, cut into bite-sized pieces
6 oil-packed dried tomatoes, chopped fine
zest of one lemon (I used long ribbons, but I think I'd chop it next time so the flavor is distributed better)
1 1/2 cup cooked chickpeas
1 clove garlic, minced
toasted pine nuts (optional)
sliced olives (optional)
grated romano cheese (optional)
hot pepper flakes (optional)

Boil a big pot of water and add the broccoli. Cook for two minutes, then drain.

Heat olive oil in large deep skillet. Add garlic, stir for a few moments, and then add dried tomato, lemon zest, and chickpeas. Add broccoli and optional ingredients to taste.

Serve over pasta of choice.