Baked broccoli with chickpeas and tahini
~35 minbakedFusionVeganGluten-freeDairy-free
860kcal
37 gprotein
73 gcarbs
39 gfat
34 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,259 | 55 g |
| Emmagetting lean | 27% | 695 | 30 g |
| Jackgrowing | 24% | 608 | 27 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Broccoli1
- Chickpeas — 400 g tin1 tin
- Tahini25 g
- Lemons1
- Cherry tomatoes150 g
- Red onion½
- Extra virgin olive oil2 tsp
- Garlic2 cloves
- Sesame seeds10 g
- Broccoli2
- Chickpeas — 400 g tin2 tins
- Tahini50 g
- Lemons2
- Cherry tomatoes300 g
- Red onion1
- Extra virgin olive oil25 ml
- Garlic4 cloves
- Sesame seeds20 g
- Broccoli4
- Chickpeas — 400 g tin4 tins
- Tahini100 g
- Lemons4
- Cherry tomatoes600 g
- Red onion2
- Extra virgin olive oil50 ml
- Garlic8 cloves
- Sesame seeds40 g
From your store cupboard
Chilli flakesBlack pepperSaltGround cumin
If you can’t get it
- Tahini → blended sesame seeds, or sunflower seed butter
Method
- Heat the oven to 220 °C — hotter than usual, because the broccoli has to caramelise at the edges.
- Break the broccoli into florets, drain and dry the chickpeas and cut the onion into wedges.
- Toss everything with the oil, a teaspoon of cumin, the chilli, salt and pepper. Spread it on a tray in a single layer.
- Roast 25 minutes. Add the halved cherry tomatoes and the sliced garlic for the last 8 minutes.
- Loosen the tahini with the lemon juice and water a spoonful at a time into a creamy sauce.
- Toast the sesame in a dry pan. Pour the tahini over the vegetables and scatter with the sesame.
- Heat the oven to 220 °C — hotter than usual, because the broccoli has to caramelise at the edges.
- Break the broccoli into florets, drain and dry the chickpeas and cut the onion into wedges.
- Toss everything with the oil, a teaspoon of cumin, the chilli, salt and pepper. Spread it on a tray in a single layer.
- Roast 25 minutes. Add the halved cherry tomatoes and the sliced garlic for the last 8 minutes.
- Loosen the tahini with the lemon juice and water a spoonful at a time into a creamy sauce.
- Toast the sesame in a dry pan. Pour the tahini over the vegetables and scatter with the sesame.
- Heat the oven to 220 °C — hotter than usual, because the broccoli has to caramelise at the edges.
- Break the broccoli into florets, drain and dry the chickpeas and cut the onion into wedges.
- Toss everything with the oil, a teaspoon of cumin, the chilli, salt and pepper. Spread it on a tray in a single layer.
- Roast 25 minutes. Add the halved cherry tomatoes and the sliced garlic for the last 8 minutes.
- Loosen the tahini with the lemon juice and water a spoonful at a time into a creamy sauce.
- Toast the sesame in a dry pan. Pour the tahini over the vegetables and scatter with the sesame.
Temperatures are for a conventional oven; with a fan, knock off 20 °C.
Allergens: Sesame seeds (11)
