Charred Broccoli Pittas with Maple-Chilli Chickpeas and Tahini Yoghurt by @deliciouslyella

15 min

4 servings

🫘

240 g

Chickpeas

🌰

Almonds

🌶️

1 pinch

Cayenne pepper

🍁

2 tbsp

Maple syrup

🫒

3 tbsp

Olive oil

🥦

200 g

Tenderstem broccoli

🥙

4

Pittas

🥬

2 handfuls

Spinach

🌶️

Dried red chilli flakes

🥥

4 tbsp

Coconut yoghurt

🌱

2 tbsp

Tahini

🍋

1

Lemon

⚫

Black pepper

  1. Drizzle
    • Olive oil
    • Chickpeas
    • Almonds

    Drizzle some olive oil in a large frying pan and place over high heat, add the chickpeas and walnuts/almonds and fry for 3–5 minutes, tossing occasionally until they begin to turn golden.

  2. Add
    • Cayenne pepper
    • Maple syrup
    • Chickpeas

    Add the cayenne pepper and maple syrup and fry for 3 minutes until everything is sticky and coated, then remove from the pan and set aside to cool until needed.

  3. Return
    • Tenderstem broccoli
    • Olive oil

    Return the frying pan to the heat and fry the broccoli in 1 tablespoon of olive oil over high heat for 3–4 minutes, until tender with a bite and slightly charred.

  4. Mix
    • Coconut yoghurt
    • Tahini
    • Olive oil

    To make the tahini yoghurt, mix all of the ingredients together and season to taste.

  5. Serve
    • Pittas
    • Spinach
    • Tenderstem broccoli

    To serve, place a dollop of the yoghurt in the pitta, top with spinach, the broccoli and a sprinkling of the nuts and chickpeas.

  6. Add
    • Black pepper
    • Dried red chilli flakes

    Feel free to add a little more sauce on top, along with a good crack of black pepper and a sprinkling of chilli flakes.

Charred Broccoli Pittas with Maple-Chilli Chickpeas and Tahini Yoghurt by @deliciouslyella

15 min

4 servings

🫘

240 g

Chickpeas

🌰

Almonds

🌶️

1 pinch

Cayenne pepper

🍁

2 tbsp

Maple syrup

🫒

3 tbsp

Olive oil

🥦

200 g

Tenderstem broccoli

🥙

4

Pittas

🥬

2 handfuls

Spinach

🌶️

Dried red chilli flakes

🥥

4 tbsp

Coconut yoghurt

🌱

2 tbsp

Tahini

🍋

1

Lemon

⚫

Black pepper

Preparation Steps

  1. Step 1/6

    Drizzle some olive oil in a large frying pan and place over high heat, add the chickpeas and walnuts/almonds and fry for 3–5 minutes, tossing occasionally until they begin to turn golden.

    🫒Olive oil
    🫘Chickpeas
    🌰Almonds
    🍳Frying pan

  2. Step 2/6

    Add the cayenne pepper and maple syrup and fry for 3 minutes until everything is sticky and coated, then remove from the pan and set aside to cool until needed.

    🌶️Cayenne pepper
    🍁Maple syrup
    🍳Frying pan

  3. Step 3/6

    Return the frying pan to the heat and fry the broccoli in 1 tablespoon of olive oil over high heat for 3–4 minutes, until tender with a bite and slightly charred.

    🥦Tenderstem broccoli
    🫒Olive oil
    🍳Frying pan

  4. Step 4/6

    To make the tahini yoghurt, mix all of the ingredients together and season to taste.

    🥥Coconut yoghurt
    🌱Tahini
    🫒Olive oil
    🍋Lemon
    🍁Maple syrup
    🥣Mixing bowl
    🥄Spoon

  5. Step 5/6

    To serve, place a dollop of the yoghurt in the pitta, top with spinach, the broccoli and a sprinkling of the nuts and chickpeas.

    🥙Pittas
    🥬Spinach
    🥦Tenderstem broccoli
    🌰Almonds
    🫘Chickpeas

  6. Step 6/6

    Feel free to add a little more sauce on top, along with a good crack of black pepper and a sprinkling of chilli flakes.

    ⚫Black pepper
    🌶️Dried red chilli flakes

Composition

Ingredients

Types

Legumes, Nuts, Spices, Sweeteners, Oils, Vegetables, Grains, Bread, Dairy Alternative, Condiments, Fruits

Ingredients

Chickpeas, Almonds, Cayenne pepper, Maple syrup, Olive oil, Tenderstem broccoli, Pittas, Spinach, Dried red chilli flakes, Coconut yoghurt, Tahini, Lemon, Black pepper

Notes

Chickpeas (1x 400g can, drained and rinsed), Almonds (roughly chopped, or walnuts), Maple syrup (for the sticky chickpeas, for the tahini yoghurt), Olive oil (drizzle, for frying the chickpeas, for frying the broccoli, for the tahini yoghurt), Tenderstem broccoli (1 pack, thicker stems halved, or 1 head of broccoli cut into small florets), Pittas (or flatbreads, toasted), Spinach (large handfuls, or salad leaves), Dried red chilli flakes (sprinkle, to garnish, optional), Coconut yoghurt (for the tahini yoghurt), Lemon (juiced), Black pepper (a good crack, to serve)

Allergens

Tree nuts, Gluten, Sesame

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Vegan

Calories

480 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 52g, Fat: 24g, Fiber: 9g, Sugars: 11g

Nutritional Information

Minerals

Iron: 3.5mg, Calcium: 150mg, Magnesium: 80mg, Potassium: 650mg, Sodium: 480mg

Vitamins

Vitamin C: 65mg, Vitamin K: 120mcg, Folate: 90mcg, Vitamin A: 300mcg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

Frying pan, Mixing bowl, Spoon, Knife, Cutting board

Appliances

Stove, Toaster

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Lunch, Weekend Lunch

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mediterranean, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Sticky, Creamy, Crunchy, Charred

Flavors

Smoky, Sweet, Tangy, Spicy, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers (components stored separately) : 2-3 days (store chickpea mixture, broccoli, and tahini yoghurt in separate airtight containers,assemble pittas fresh before eating,toast pittas just before serving for best texture)