Gunpowder-spiced vegetable ‘goujons’ with crispy chickpeas & lime
Prep
25 mins
Cook
25 mins
Servings
2
Difficulty
Medium
Here's a recipe I've fallen for completely: crispy vegetable goujons with gunpowder spice that pack serious flavour without any fuss. The broccoli pieces get coated in a punchy spice blend and breadcrumbs, then pan fried until golden, while the chickpeas turn wonderfully crunchy and nutty. What I love most is that it comes together in under an hour, making it perfect for busy weeknights, and chickpeas are absolutely packed with protein and fibre, keeping you full and satisfied. The lime yogurt dip brings everything together beautifully, and served with warm flatbreads, it's the kind of comforting meal that feels indulgent but is actually genuinely good for you.
Ella x
Ingredients
- 2½ tbspsunflower oil(sunflower or vegetable oil, plus extra for brushing)
- 500 gramsbroccoli(or cauliflower, trimmed, stalks and small florets/leaves separated)
- 2 tbspplain flour
- 1british blacktail medium free range eggs(egg)
- 60 gramsbreadcrumbs(breadcrust crumbs)
- 1 tbspgunpowder spice blend(Gunpowder Spice Blend (or mild curry powder or garam masala), plus 1 tsp)
- 400 gramschickpeas(drained and rinsed)
- 1 clove/sgarlic(unpeeled)
- 1unwaxed lime(zested, then cut into wedges)
- 1 handful/ssoft herbs((such as coriander, mint, parsley or chives), leaves and finer stalks finely chopped, plus extra to serve (optional))
- 6 tbspgreek yogurt
- 1flatbreads(naans or steamed basmati rice, to serve (optional))
Detail level
Instructions
- 1
Preheat the oven to 200oC, gas mark 6. Line a baking tray with baking parchment and brush with a little oil. Cut the vegetable stalks into rough 4-6cm x 1cm batons. Spread the flour out on a plate; season. Crack the egg into a shallow bowl and lightly beat. Mix the breadcrust crumbs with 1 tbsp gunpowder spice and transfer to another plate; season. Dip each stalk into the flour, then egg and finally breadcrumbs. Arrange on the prepared baking tray and drizzle with 1 tbsp oil.
- 2
In a bowl, toss the chickpeas in 1 tbsp oil and 1 tsp gunpowder spice; season. Spread out on one side of a separate large baking tray and put the vegetable florets and garlic clove on the other; drizzle with the remaining 1⁄2 tbsp oil and season. Bake both trays for 20 minutes, turning after 10 minutes (add any outer leaves of broccoli or cauliflower with a little more oil at this point, too), until the goujons and chickpeas are crisp and golden and the vegetables are tender and charred in places. Meanwhile, in a small bowl, mix the lime zest, herbs and yogurt; season and set aside.
- 3
Remove the trays from the oven, putting the flatbreads or naans in the oven to cook according to pack instructions (if using). Peel the roasted garlic, roughly chop, then mash it into the yogurt mixture. If serving with flatbreads, spread each with a little lime yogurt, then pile the goujons, roasted vegetables and chickpeas on top, followed by the remaining lime yogurt and extra soft herbs (if using). Or serve everything alongside steamed rice, if liked. Add lime wedges on the side for squeezing over.
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