Roasted purple sprouting broccoli flatbreads
5
Points®
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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