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Pick and Mix
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Chickpeas, Purple sprouting broccoli + Green Tahini
Florence "This recipe doubles down on crispiness: crispy purple sprouting broccoli AND crispy chickpeas. All of the crispy goodness is tumbled onto a base of green tahini then topped with pickled chillies. Apologies if this is stating the obvious but the heat from the pickled chillies will vary considerably based on the variety you use so I leave this up to you." Servess 3-4 a share plate or 2 as a lunch plate
Purple Sprouting Broccoli, Chickpeas + Green Tahini
Rated 5.0 stars by 2 users
Florence "This recipe doubles down on crispiness: crispy purple sprouting broccoli AND crispy chickpeas. All of the crispy goodness is tumbled onto a base of green tahini then topped with pickled chillies. Apologies if this is stating the obvious but the heat from the pickled chillies will vary considerably based on the variety you use so I leave this up to you."
Servess 3-4 a share plate or 2 as a lunch plate
Ingredients
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1 large or 2 small red chillies, finely sliced (seeds removed if you prefer less heat)
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1 tsp honey or maple syrup
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80ml apple cider or white wine vinegar
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1 jar of Organic Chickpeas, drained and patted dry
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3 tbsp extra virgin olive oil
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1 tsp ground turmeric
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250g purple sprouting broccoli
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4 tbsp tahini
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Small bunch of parsley (roughly 15g), leaves picked
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1 lemon
Directions
Preheat the oven to 220 degrees celsius.
Put the vinegar, honey and a pinch of salt in a small saucepan over a medium heat. Once simmering, immediately pour into a small bowl with the sliced chillies. Set aside to pickle.
In a large bowl toss the chickpeas with 1½ tbsp olive oil and a pinch of salt until very well coated. Transfer to your largest baking tray and roast for 10 minutes.
Meanwhile, make the green tahini sauce. Put the tahini and a handful of the parsley leaves (the rest are for serving). Blitz until smooth then add the juice of half the lemon. Blitz again. With the motor running, add up to 4 tbsp water until the mixture reaches the consistency of double cream.
Once the chickpeas have had 10 minutes in the oven, toss the purple sprouting broccoli with the remaining 1½ tbsp olive oil and a pinch of salt until very well coated then add this to the chickpeas. Roast for a further 8 minutes until both the chickpeas and broccoli are crispy.
To serve, spoon the green tahini onto a large plate or serving platter and top with the chickpeas + purple sprouting broccoli. Top with the pickled chillies, a few splashes of the pickling liquor + reserved parsley leaves. Cut the remaining lemon half into wedges to serve.
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