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


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


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.