Roasted Brocollini and Chickpeas with Parmesan

, from Issue #59. September, 2015
Photography by Manja Wachsmuth.
    Roasted Brocollini and Chickpeas with Parmesan

    A simple dish that gives broccolini or broccoli a deliciously different taste and texture.

    Serves: 4

    INGREDIENTS

    250 grams broccolini
    1 x 400 gram tin chickpeas, drained and rinsed
    3 tablespoons olive oil
    2 tablespoons lemon juice
    2 cloves garlic, crushed
    pinch chilli flakes (optional)
    sea salt and ground pepper

    To serve
    ⅓ cup freshly grated Parmesan or pecorino cheese

    METHOD

    Preheat the oven to 180°C.

    Combine everything in a large bowl and toss well to coat. 

    Spread out in a single layer in a large lined baking tray and season with salt and pepper.

    Roast for 8-10 minutes, turning once until the broccolini is golden in places and just tender.

    Transfer to a serving platter and scatter with the Parmesan or pecorino.

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