Roasted Chickpeas with Broccoli
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and costs just a few dollars to make. Roasted chickpeas with broccoli is a simple, satisfying dish that proves healthy eating doesn't have to be complicated. Chickpeas are loaded with protein and fiber, keeping you full and energized long after dinner, while the broccoli adds a beautiful contrast in texture. The smoked paprika and garlic give everything such wonderful flavor that you won't miss heavy cream or meat. It's the kind of meal that tastes indulgent but leaves you feeling great.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and patted dry)
- ½ kgbroccoli florets(cut into bite-sized pieces)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- ½ teaspoondried thyme
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonslemon juice(fresh squeezed)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: Patting the chickpeas completely dry ensures they become crispy rather than steaming during roasting.
- 2
In a large bowl, combine the dried chickpeas and broccoli florets. Drizzle with olive oil and toss until evenly coated.
Tip: Use your hands to massage the oil into the vegetables for even distribution.
- 3
In a small bowl, whisk together the minced garlic, smoked paprika, cumin, thyme, sea salt, black pepper, and red pepper flakes.
Tip: Toasting the spices in a dry pan for 30 seconds before mixing can enhance their flavor intensity.
- 4
Sprinkle the spice mixture over the chickpeas and broccoli, then toss thoroughly until all pieces are well coated with the seasoning.
Tip: Mix gently to avoid breaking apart the broccoli florets.
- 5
Spread the mixture in a single layer on the prepared baking sheet, ensuring the chickpeas are not overcrowded.
Tip: Use two baking sheets if necessary to avoid steaming; chickpeas need direct heat contact to become crispy.
- 6
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the chickpeas are golden and crispy and the broccoli edges are slightly charred.
Tip: The chickpeas are ready when they sound hollow when tapped together.
- 7
Remove from the oven and drizzle immediately with fresh lemon juice while still hot. Toss to combine and taste for seasoning adjustments.
Tip: The acid from the lemon brightens the flavors and adds a fresh finish to the dish.
- 8
Transfer to a serving platter and enjoy warm as a side dish or light main course.
Tip: This dish is best enjoyed immediately but can be stored in an airtight container for up to 2 days.
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