• 100g purple sprouting broccoli, trimmed
  • 400g tin chickpeas, rinsed and drained
  • 100g feta
  • 2 tsp tahini
  • ½ lemon, juiced
  • 1 large or 2 small Middle Eastern flatbreads
  • ½ tsp cumin seeds
  • 1 red chilli, seeded and finely chopped
  • olive oil
  • a small handful pomegranate seeds
  • 2 tbsp (buy ready-made in tubs) crispy fried onions


  • STEP 1

    Bring a pan of water to the boil and blanch the purple sprouting broccoli for 1 minute, then drain.

  • STEP 2

    Tip 3/4 of the drained chickpeas into a food processor with half the feta, tahini and lemon juice and pulse to a chunky paste – or just mash with a masher in a bowl, and season.

  • STEP 3

    Heat the oven to 220C/fan 200C/gas 7 and lay the flatbreads on a baking sheet. Spread over the mashed chickpea mixture evenly, then halve the broccoli spears lengthways and arrange on top.

  • STEP 4

    Scatter with the remaining chickpeas and feta, crumbled, the cumin seeds, chilli and seasoning. Drizzle with a little oil and bake for 10-15 minutes until the base is crisp and broccoli charring.

  • STEP 5

    Scatter the hot flatbreads with the pomegranate seeds and onions, slice and serve.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating