Charred Broccoli and Za’atar Chickpeas
This restaurant-quality vegan meal features crispy spiced chickpeas and deeply charred broccoli florets served over a lush, zesty lemon-garlic yogurt sauce. Topped with quick-pickled chile peppers for a sweet and spicy kick, it's a perfectly balanced, protein-packed dinner that comes together in just 20 minutes.
Instructions
- 1
In a small jar, combine the fresno chile or jalapeño pepper (1 handful), white vinegar (3 tbsp), maple syrup (1 tbsp), and a pinch of salt. Set aside to macerate for at least 10 minutes.
- 2
Prep the broccoli (12 oz): discard the woody bottom of the stalk, peel the outer layer of the remaining stalk, and slice into rounds. Cut the florets into medium pieces.
- 3
Heat avocado oil (1 tbsp) in a pan over medium-high heat. Add chickpeas (1 can) and cook undisturbed for 3 minutes to brown. Stir and cook for 3 more minutes until blistered.
- 4
Stir in kosher salt (0.5 tsp), ground cumin (0.5 tsp), ground coriander (0.5 tsp), and zaatar (2 tsp). Cook for 2 minutes to toast, then finish with a squeeze of lemon (1) juice.
- 5
In a cast-iron skillet on high heat, heat avocado oil (2.5 tbsp). Once smoking, add broccoli in a single layer. Season with salt and cook undisturbed for 3 minutes, then flip and cook 2 more minutes until charred. Add a splash of lemon (1) juice.
- 6
Whisk together plant based yogurt (5 oz), garlic cloves (2 clove), lemon zest, lemon juice (1 tbsp), ground cumin (0.25 tsp), ground coriander (0.25 tsp), and salt pepper (1 pinch).
- 7
Smear the yogurt sauce on plates, top with chickpeas and broccoli, and finish with the pickled peppers and brine. Serve with bread (1 handful).
Nutrition Facts
Per portion