Crisp Chickpeas & Broccoli, Green Tahini

Ingredients

• 5 3/4 cups (960 g) canned chickpeas, rinsed
• 3 tbsp (45 ml) olive oil
• 1 1/2 tbsp (8 g) ground cumin
• 8 cups (800 g) broccoli
• 3 tbsp (45 g) tahini
• 2 cups (60 g) chopped fresh parsley
• 6 tbsp (90 ml) lime juice
• 2 garlic cloves, minced
• 6 tbsp (48 g) pumpkin seeds

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 220°C (425°F). Dry the chickpeas, toss with two thirds of the oil and the cumin, spread on a half baking tray and roast 12 minutes, until they begin to rattle on the tray.
2. Add the broccoli and roast 12 minutes more, until the florets brown at the tips. Blend the tahini, parsley, lime juice, garlic and remaining oil with 3 tbsp cold water until pale green and pourable.
3. Pour the sauce over the hot tray and finish with the pumpkin seeds, toasted in a dry pan.