Roasted Broccoli & Za'atar Chickpeas
From: Ian Seddon's Cookbook
🥘 Ingredients
- of chickpeas 2
- extra virgin olive oil 4 tbsp
- Kosher
- ground cumin 1 tsp
- ground coriander 1 tsp
- za'atar 4 tsp
- broccoli 1 ½ lb
- Lemon Yogurt Sauce ¾ cup
- Quick Pickled Chiles and Shallots 4 forkful
- For serving: Crusty bread or pita to serve 4
If you didn’t buy za'atar, make this substitute. See the za'atar grocery note on your grocery list for whether you need to scale the recipe. Storage: Store the chickpeas and broccoli separately in the fridge for about 4 days. Reheat the broccoli and chickpeas with a touch of oil in a hot frying pan over medium heat for 4 to 6 minutes, flipping halfway through. Assemble as listed in the last step before serving. Nutrition boost: Serve with whole wheat sprouted bread. Add some broccoli sprouts and/or sauerkraut on top of the meal for more veggies. Or, top the dish with pepitas or chopped roasted pistachios. For extra protein, add cubed tofu on top (store-bought or homemade baked tofu). Shortcut: Use pre-cut broccoli florets.
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1Gather: of chickpeas , extra virgin olive oil , Kosher salt and freshly cracked black pepper, ground cumin , ground coriander , za'atar , broccoli , Lemon Yogurt Sauce , Quick Pickled Chiles and Shallots , For serving: Crusty bread or pita to serve .
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2Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat the oven to 425ºF / 220ºC. Grab two rimmed sheet pans.
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3Drain and rinse the chickpeas, then spread out on a large kitchen towel and gently pat to dry. If you want even crispier chickpeas, run them in a salad spinner for several rounds, then pat dry.
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4Add the chickpeas to a rimmed sheet pan. Toss with 2 tbsp olive oil, 1-1 1/2 tsp kosher salt, and a generous amount of pepper. (If your za'atar has salt, use the lower amount here.) Add the cumin, coriander, and za'atar, and toss again. Spread out in a single layer.
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5Spread out the broccoli florets and stems on another rimmed sheet pan. Drizzle with about 2 tbsp olive oil. Season with kosher salt and pepper to taste, and toss well.
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6Place the chickpeas on the top rack and the broccoli on the bottom. Roast for 20 minutes , then toss the broccoli around and shake the pan of chickpeas. Roast for another 5 minutes, or until the broccoli is browned in spots and tender, and the chickpeas are browned in spots and crisp.
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7While everything roasts, toast your bread and prepare your side salad (if you’re making one).
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8To assemble: Schmear some Lemon Yogurt Sauce on the bottom of plates, then divide the roasted chickpeas and broccoli on top. Spoon on some of the Quick Pickled Chiles and Shallots, including a few spoonfuls of the pickling liquid. Scoop up with toasted bread. Serve with your side salad, if you made one.