Roasted Broccoli and Crispy Chickpeas with Sichuan Dukkah

• portionen: 4 Servings

Zutaten

For the Broccoli/Chickpeas

3 cups (500 g) cooked chickpeas (about two 15 oz/425 g cans, drained)

extra-virgin olive oil

2 teaspoons ground coriander sea salt and black pepper

2 large heads of broccoli (about 2 1b/900 g total), cut into florets, stalks peeled and cut into discs a scant ¼ inch (5 mm) thick

1-2 tablespoons toasted sesame oil

1-2 tablespoons black vinegar (optional)

2 green onions, sliced

For the Sichuan dukkah (makes about 1 cup)

2 tablespoons coriander seeds

1 tablespoon Sichuan peppercorns

½ cup toasted cashews

2 tablespoons toasted white sesame seeds

1 tablespoon black sesame seeds

1 teaspoon sea salt flakes

Anweisungen

Preheat the oven to 400°F (200°C).

Place the chickpeas on a sheet pan, drizzle with 2-3 tablespoons of olive oil, add the ground coriander and season well with sea salt and black pepper. Roast for 30-35 minutes, until the chickpeas are crispy.

Place the broccoli on another sheet pan, drizzle with some olive oil and season with sea salt and black pepper. Roast for 15-20 minutes, until the broccoli is browned and just tender.

To make the Sichuan dukkah, place a small skillet over medium heat, add the coriander seeds and Sichuan peppercorns and dry-fry, shaking the pan every now and then, for 2 minutes or until they are fragrant.

Add to a mortar and grind to a coarse powder with the pestle. Add the cashews and pound again. Stir in the sesame seeds

Combine the chickpeas and broccoli in a bowl and drizzle with the sesame oil and black vinegar (if using).

Add 1-2 tablespoons of the Sichuan dukkah and toss.

Taste and, if needed, season with salt. To serve, sprinkle with more dukkah and scatter on the green onion.

Leftovers: Store leftover Sichuan dukkah in an airtight jar in your pantry for up to 2 months.

Notizen

From: ‘Tenderheart’ by Hetty Lui McKinnon

Leftovers: Store leftover Sichuan dukkah in an airtight jar in your pantry for up to 2 months.