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Crispy Chickpea & Broccoli Tray Bake

Name: Crispy Chickpea & Broccoli Tray Bake
Total time: 35 min
Yield: 2
Ingredients: 1 can chickpeas, drained; 1 head broccoli; 2 tbsp olive oil; 0.5 tsp smoked paprika; 2 tbsp tahini; 1 lemon; 2 tbsp water

A high-contrast mix of roasted broccoli and chickpeas with a lemon-tahini sauce.

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A colorful vegetable bowl — Photo: Anna Pelzer / Unsplash

Illustrative food photography; presentation may differ from the recipe.

A high-contrast mix of roasted broccoli and chickpeas with a lemon-tahini sauce.

Original recipe, not kitchen-tested. Timing is a guide; check doneness and food safety. Photos are illustrative. Check ingredient labels for allergens.

Ingredients

1 can chickpeas, drained

1 head broccoli

2 tbsp olive oil

0.5 tsp smoked paprika

2 tbsp tahini

1 lemon

2 tbsp water

Method

Heat oven to 425°F / 220°C. Pat chickpeas dry and cut broccoli into small florets.

Toss both with oil, paprika and a small pinch of salt. Spread on a rimmed tray.

Roast 25–30 minutes, turning once, until the broccoli is tender with browned edges.

Whisk tahini with 1 tablespoon lemon juice and water; add more water a teaspoon at a time. Drizzle over the vegetables.

Add water gradually to tahini; it first thickens before loosening into a smooth sauce.