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
⅓ cup freshly grated Parmesan or pecorino cheese
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.