Roasted Broccoli with Crunchy Chickpeas & Tahini sauce

broccoli is to fall in love with

Crunchy, spiced chickpeas, roasted broccoli and a creamy tahini sauce really bring this dish together. You can serve this as a starter or as a side - your glucose levels will thank you!

Servings: 2 - 3

Total time: 40 min

For THE brokkoli

1 head of broccoli, cut into steaks or individual florets

2 tbsp olive oil

salt and pepper to taste

For the chickpeas

1 can chickpeas, drained

2 tbsp olive oil

2 cloves of garlic, thinly sliced

1 tsp ground cumin

1/2 ground coriander

1/4 tsp sumac

1 tbsp fried onions (Röstzwiebeln)

salt and pepper to taste

For the tahini sauce

60g tahini

70ml water

20g Greek yoghurt*

1 tbsp olive oil

1 tsp white miso paste

juice of 1/2 lemon (about 20ml)

1 tsp maple syrup

1 tbsp white wine vinegar

1 clove of garlic**

salt and pepper to taste

*you can also use a vegan yoghurt of choice, eg soy or coconut
**I like to use roasted garlic but you can use raw cloves if you like those

Instructions

1. Cut the broccoli into 1cm thick steaks or break into individual florets, then toss with olive oil on a baking paper, season with salt and pepper and roast for 20 min at 200°C.

2. Heat the olive oil in a pan, then add the garlic and fry until fragrant. Add the chickpeas along with the spices, then fry on medium-high for about 5 minutes or until they get crispy and delicious. Add the fried onions last and stir them through. Season with salt and pepper.

3. To make the sauce, add all ingredients to a mixer and blend until creamy.

4. Assemble the roasted broccoli on a serving platter, then top with chickpeas and drizzle with the dressing. Serve with lemon wedges.