Charred Broccoli Za’atar Chickpeas (Printable Version)

Crispy broccoli and spiced chickpeas meet tangy yogurt sauce for a quick, flavor-packed Mediterranean-style meal.

# Ingredients:

→ Pickled Chile

01 - 1 Fresno chile or jalapeño pepper, thinly sliced
02 - 45 ml distilled white vinegar
03 - 15 ml maple syrup
04 - Pinch of kosher salt

→ Broccoli and Chickpeas

05 - 340 g broccoli
06 - 3.5 tablespoons avocado oil or other high-heat oil, divided
07 - 425 g canned chickpeas, rinsed and drained
08 - 0.5 teaspoon kosher salt, plus more to taste
09 - 0.5 teaspoon ground cumin
10 - 0.5 teaspoon ground coriander
11 - 2 teaspoons za’atar spice blend
12 - Lemon juice, freshly squeezed

→ Yogurt Sauce

13 - 140 g plain vegan yogurt, thick and tart
14 - 2 garlic cloves, grated or pressed
15 - Zest of 1 medium lemon
16 - 15 ml lemon juice
17 - 0.25 teaspoon ground cumin
18 - 0.25 teaspoon ground coriander
19 - Salt and black pepper, to taste

→ For Serving

20 - Bread or cooked grains of choice (optional)

# Steps:

01 - In a ramekin or small jar, combine thinly sliced chile, white vinegar, maple syrup, and a pinch of salt. Set aside to macerate for at least 10 minutes, stirring or shaking occasionally.
02 - Trim the woody ends, peel the stalk, cut florets into bite-sized pieces, and slice stems into thin rounds.
03 - Heat 1 tablespoon oil in a large frying pan over medium-high. Add chickpeas in a single layer; cook undisturbed for 2–3 minutes until golden. Toss, cook another 3 minutes until blistered. Add salt, cumin, coriander, and za’atar; toss to coat. Cook 2 additional minutes, remove from heat, and add a squeeze of lemon juice.
04 - Meanwhile, in a large cast-iron skillet over high heat, heat remaining 2.5 tablespoons oil. When oil smokes lightly, add broccoli florets and stems in an even layer. Season with salt. Cook undisturbed 2–3 minutes until charred; stir and cook 1–2 minutes more. Remove from heat and finish with a bit of lemon juice.
05 - Whisk together vegan yogurt, grated garlic, lemon zest, 15 ml lemon juice, cumin, coriander, and season generously with salt and black pepper. Taste and adjust seasoning as needed.
06 - Swipe yogurt sauce onto plates, arrange chickpeas and broccoli on top, and spoon macerated chile with some pickling liquid over. Serve with bread or grains, if desired.

# Notes:

01 - To achieve optimal charring on broccoli, avoid overcrowding the pan and use high heat.
02 - If using stainless steel instead of cast iron, consider increasing oil slightly to prevent sticking.
03 - Za’atar can be found at specialty grocery stores or Middle Eastern markets.
04 - Thick, tangy vegan yogurt is recommended for the sauce.

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