Chickpeas, Purple sprouting broccoli + Green Tahini
Purple Sprouting Broccoli, Chickpeas + Green Tahini
"This recipe doubles down on crispiness: crispy purple sprouting broccoli AND crispy chickpeas. All of the crispy goodness (how many times can I write the word crispy in one newsletter?) 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." Florence Blair
1 large or 2 small red chillies, finely sliced (seeds removed if you prefer less heat)
1 tsp honey
80ml apple cider or white wine vinegar
1 x 700g jar of Bold Bean Co Organic Chickpeas (or 2 x 400g tins), drained and patted dry
3 tbsp extra virgin olive oil, divided
1 tsp ground turmeric
250g purple sprouting broccoli
4 tbsp tahini
Small bunch of parsley, leaves picked
Preheat the oven to 220 degrees Celsius.
Put the vinegar, honey + 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 + a pinch of salt until very well coated. Transfer to your largest baking tray + roast for 10 minutes.
Meanwhile, make the green tahini sauce. Put the tahini + a handful of the parsley leaves (the rest are for serving) in a food processor. 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 + a pinch of salt until very well coated then add this to the chickpeas. Roast for a further 8 minutes until both the chickpeas + broccoli are crispy.
To serve, spoon the green tahini onto a large plate or serving platter + 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.
HUGE thanks to the legend that is Florence Blair who let us share this #beanspo on our website for all you champs to enjoy.
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