Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 (or 3 with bread)
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Calories
570 kcal
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Cuisine
Mediterranean
Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce
Description
Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce begins with macerating sliced fresh chile pepper in a mixture of distilled white vinegar, maple syrup, and salt to develop balancing acidity and sweetness. Broccoli is prepared by trimming tough ends and peeling stalk layers, then cut into florets and thin slices. Chickpeas are cooked in avocado oil in a hot pan to develop brown spots and blistering, then seasoned with kosher salt, cumin, coriander, and za’atar to infuse Middle Eastern flavors and earthy warmth.
The yogurt sauce is made from creamy vegan yogurt combined with crushed garlic, lemon zest, lemon juice, cumin, coriander, salt, and pepper for a tangy and aromatic accompaniment. Once the chickpeas are cooked, they are brightened with lemon juice before serving alongside the broccoli and sauce. This combination highlights charred vegetal notes, spices, and creamy tanginess.
This dish can be served with bread or cooked grains to add substance, making it a balanced meal with a variety of textures and flavors, including the smoky heat of the chile, herbal za’atar, and the cooling yogurt sauce. The recipe suits those looking for flavorful vegetable and legume preparations with Middle Eastern influences.
Ingredients
- 1 fresno chile thinly sliced, or jalapeño pepper
- distilled white vinegar 3 tablespoons
- 1 tablespoon maple syrup
- 12 ounces broccoli 340g
- 3 ½ tablespoons avocado oil divided, or high-heat oil
- 1 (15-ounce) chickpeas rinsed and drained, 425g can
- ½ teaspoon kosher salt plus more to season
- ½ teaspoon cumin ground
- ½ teaspoon ground coriander
- 2 teaspoons za'atar
Yogurt Sauce
- 5 ounces vegan yogurt plain-flavored, ideally creamy and thick with tart flavor, 140g
- 2 garlic grated or crushed with a press, cloves
- 1 lemon zested + 1 tablespoon of lemon juice, medium
- ¼ teaspoon cumin ground
- ¼ teaspoon ground coriander
- salt to taste
- black pepper to taste
For serving
- bread optional, few slabs or grains of choice
- cooked grains optional, few slabs or grains of choice
Instructions
- In a ramekin or very small jar, combine the chile pepper, vinegar, maple syrup, and sprinkle with a pinch of salt and set aside to macerate, for 10 minutes (or longer), stirring once or twice (or shaking the jar up and down a few times).
- Prep the broccoli: Cut off the tough one or two inches from the bottom of the broccoli stalk. Use a vegetable peeler to peel the first layer of the broccoli stalk. Cut the broccoli into small-to-medium sized florets. Slice the stems thinly into rounds.
- Cook the chickpeas: Heat a large frying pan over medium-high heat with 1 tablespoon of the oil. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 to 3 minutes to allow some browning. Toss and cook for another 3 minutes, or until brown and blistered in spots. Add ½ teaspoon kosher salt, cumin, coriander, and Za’atar, and toss well to coat the chickpeas. Cook for 2 minutes to allow flavors to blend, then take off the heat and hit with a squeeze of lemon juice.
- Meanwhile, cook the broccoli on a different burner: In a large cast-iron skillet, heat the remaining 2 ½ tablespoons of the oil over high heat. Once you start to see light wisps of smoke, add the broccoli florets and stems in an even layer as much as possible. Season with a bit of salt. Cook undisturbed for 2 to 3 minutes to char, then stir/flip, and cook for 1 to 2 minutes more until broccoli is nicely charred. Turn off the heat and squeeze just a bit of lemon juice on top.
- Make the yogurt sauce: Mix together the yogurt, garlic, lemon zest, 1 tablespoon of lemon juice, cumin, coriander, a few pinches of salt, and pepper to taste. Taste, adding more salt, pepper, or lemon juice as desired.
- To serve: Smear some yogurt sauce on the bottom of two or three plates, plate some chickpeas and broccoli on top of each, and spoon some of the pickled peppers on top along with a few spoons of the pickling liquid. Scoop up with bread of choice.
Notes
- Za’atar can be found at specialty Middle Eastern stores, well-stocked grocery stores, or online.
- Recommended vegan yogurt brands include Culina, CocoJune, GT’s CocoYo, and Kite Hill Greek Yogurt for best texture and flavor.
- Use a touch more oil if cooking the chickpeas in a stainless steel pan to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(or 3 with bread)
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 61g | 20% |
| Protein | 18g | 36% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Sodium | 1243mg | 52% |
| Potassium | 1001mg | 21% |
| Fiber | 17g | 68% |
| Sugar | 14g | 28% |
| Vitamin A | 1226IU | 25% |
| Vitamin C | 200mg | 222% |
| Calcium | 312mg | 31% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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