Broccoli & Chickpea Mash

Instructions

1. Roast the Broccoli

   2 min hands-on15 min waiting

   • Preheat the oven to 180°C (350°F).
   • Spread broccoli florets on a baking tray, drizzle with olive oil, and season with salt and black pepper.
   • Roast for 15-20 minutes until tender and slightly charred at the edges. Set aside.

2. Prepare Spiced Sunflower Seeds

   4 min hands-on

   • Heat a small pan over medium heat and add olive oil.
   • Add sunflower seeds and toast for 3-5 minutes, stirring frequently, until golden and fragrant.
   • Remove from heat and stir in smoked paprika and cumin seeds. Season with salt and set aside.

3. Create Fennel Lemon Salad

   3 min hands-on

   • Thinly slice the fennel bulb and place in a mixing bowl.
   • Add half of the lemon juice and a pinch of cayenne pepper. Toss to coat evenly.

4. Make Chickpea Mash

   4 min hands-on5 min waiting

   • Drain chickpeas, reserving the liquid (aquafaba). Place chickpeas in a saucepan over low heat and add some aquafaba to prevent drying.
   • Cook for 5 minutes, then remove from heat.
   • Stir in tahini, grated garlic, and remaining lemon juice. Mash until smooth yet slightly chunky. Season with salt and black pepper.

5. Assemble the Dish

   2 min hands-on

   • Spoon chickpea mash onto shallow serving plates.
   • Arrange roasted broccoli and fennel lemon salad on top.
   • Drizzle with spiced sunflower seed oil, ensuring seeds are evenly distributed.

6. Finish with Fresh Herbs and Bread

   2 min hands-on

   • Finely chop fresh parsley and scatter over the dish.
   • Serve with pieces of focaccia flatbread on the side.
   • Cooking tips:
   • Ensure broccoli florets are similar in size for even cooking.
   • Toast sunflower seeds on medium heat to avoid burning.
   • Adjust chickpea mash consistency with more aquafaba if too thick.
   • Grate lemon zest over the dish for extra zest before serving.