The difference between a sad vegetable bowl and a good one is heat. A properly hot oven and a tray that is not crowded gets you blackened broccoli tips and chickpeas that crackle. The tahini dressing loosens with water until it pours, which always takes more water than feels right.
Everything you need
- 1 head (400 g) broccoli, cut into small florets
- 1½ cups (240 g) chickpeas, drained and dried
- 2 cups cooked quinoa or brown rice
- 3 tbsp (45 g) tahini
- 1 lemon, juiced
- 1 clove garlic, grated
- 1 tsp ground cumin
- 3 tbsp olive oil
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
0 of 5 done-
Heat the oven to 220°C / 425°F with a large tray already inside so it is hot when the food hits it.
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Toss the broccoli and chickpeas with the oil, cumin and plenty of salt.
For this step
- 1 head (400 g) broccoli
- 1½ cups (240 g) chickpeas
- 1 tsp ground cumin
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Spread them on the hot tray in one layer with space between everything. Roast for 22 to 25 minutes without stirring until the broccoli tips are properly charred.
For this step
- 1 head (400 g) broccoli
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Whisk the tahini, lemon juice and garlic with a pinch of salt. It will seize and go stiff. Keep adding cold water a tablespoon at a time until it pours like double cream.
For this step
- 3 tbsp (45 g) tahini
- 1 lemon
- 1 clove garlic
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Pile the grains into bowls, add the roasted vegetables and pour over the dressing.
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Worth knowing
- Preheating the tray gives you an instant sear underneath rather than a slow steam.
- Drying the chickpeas properly is the difference between crisp and chewy.
Nutrition: estimated from typical ingredient values, not laboratory tested. Check the labels on what you actually buy.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.