Roasted Broccoli and Chickpeas With Mole Verde

Preparation

1. Step 1

   Arrange a rack in the center of the oven and heat to 450 degrees. Toss together broccoli, chickpeas and 4 tablespoons oil on a rimmed baking sheet; season generously with salt and pepper. Roast, tossing occasionally, until tender and browned, 30 to 40 minutes.

2. Step 2

   Meanwhile, heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium. Add poblanos, scallions, tomatillos, garlic and 2 teaspoons salt and cook, stirring occasionally, until just beginning to brown and the tomatillos are beginning to fall apart, 7 to 9 minutes. Add pepitas and sesame seeds and cook, stirring occasionally, until the seeds are fragrant and smell like roasted nuts, 3 to 4 minutes. Stir in 2 cups water to deglaze the pot, scraping up any browned bits from the bottom. Remove from heat.

3. Step 3

   Carefully pour mixture into a blender, then add spinach and cilantro and blend until completely smooth, working in batches if necessary (or alternatively, blend with an immersion blender until smooth). Taste and season with salt.

4. Step 4

   Divide mole evenly among the plates or shallow bowls, pouring about 1 cup into each. Top with roasted broccoli and chickpeas.