Ingredients
- purple sprouting broccoli 100g, trimmed
- chickpeas 400g tin, rinsed and drained
- feta 100g
- tahini 2 tsp
- lemon ½, juiced
- Middle Eastern flatbreads 1 large or 2 small
- cumin seeds ½ tsp
- red chilli 1, seeded and finely chopped
- olive oil
- pomegranate seeds a small handful
- crispy fried onions 2 tbsp (buy ready-made in tubs)
Method
-
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.
Nutritional Information
- Kcals 526
- Fat 25.8g
- Saturates 9g
- Carbs 42.4g
- Fibre 11.2g
- Protein 25.3g
- Salt 1.5g
