Name: Charred Broccoli and Za’atar Chickpeas
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 1 handful fresno chile or jalapeño pepper (thinly sliced); 3 tbsp white vinegar (distilled); 1 tbsp maple syrup; 12 oz broccoli (cut into florets and stems sliced); 3.5 tbsp avocado oil (divided); 1 can chickpeas (rinsed and drained); 0.5 tsp kosher salt (plus more to season); 0.5 tsp ground cumin; 0.5 tsp ground coriander; 2 tsp zaatar; 5 oz plant based yogurt (plain flavored, ideally thick and tart); 2 clove garlic cloves (grated or crushed); 1 null lemon (zested and juiced); 0.25 tsp ground cumin; 0.25 tsp ground coriander; 1 pinch salt pepper (to taste); 1 handful bread (or cooked grains of choice)

Instructions

Show units in method

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).