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Photo of Roasted purple sprouting broccoli flatbreads by WW

Roasted purple sprouting broccoli flatbreads

5
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Broccoli, raw

200 g

Chickpeas, cooked

2 can(s), large, drained, drained & rinsed

Lemon

1 medium, zest & juice

Olive Oil

1 tablespoon(s)

Tahini paste (sesame paste)

1 tablespoon(s)

Garlic

1 clove(s), finely grated

Ground Cumin

1 teaspoon(s), level

Multiseed flatbreads

4 individual

Pomegranate

100 g, seeds

Thyme, Dried

¼ teaspoon(s), level

Paprika

¼ teaspoon(s), level

Instructions

  1. Preheat the oven to 200c/180c fan/gas 6. Line a baking tray with tin foil and spread the broccoli and 1 tin of drained chickpeas on top, with the lemon zest, olive oil, salt and pepper. Roast for 20 minutes until lightly browned and tender.
  2. To make the houmous, blend the second tin of drained chickpeas, tahini, garlic, cumin, water and the lemon juice, taste and check for seasoning.
  3. Lay the flatbreads on a baking tray, wet your hand and flick over the breads to splash with a little water. Transfer to the oven and cook for 5 minutes until hot and starting to crisp around the edges.
  4. Stir a third of the roasted chickpeas through the houmous, then spread the houmous on top of the flatbreads, followed by the roasted broccoli and remaining roasted chickpeas. Garnish with the pomegranate seeds, dried thyme and paprika.

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