Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce Recipe
Introduction
This Charred Broccoli and Za’atar Chickpeas dish is a vibrant and flavorful meal that comes together in just 20 minutes. The smoky broccoli pairs perfectly with spiced chickpeas and a tangy yogurt sauce, making it a satisfying and wholesome option for any day.
Ingredients
- 1 Fresno chile or jalapeño pepper, thinly sliced
- 3 tablespoons distilled white vinegar
- 1 tablespoon maple syrup
- 12 ounces (340g) broccoli
- 3 ½ tablespoons avocado oil or high-heat oil, divided
- 1 (15-ounce) (425g) can chickpeas, rinsed and drained
- ½ teaspoon kosher salt, plus more to season
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 teaspoons Za’atar
- 5 ounces (140g) plain-flavored vegan yogurt (preferably thick and tart)
- 2 garlic cloves, grated or crushed
- 1 medium lemon, zested and 1 tablespoon lemon juice
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Salt and pepper to taste
- Optional: A few slabs of bread or cooked grains for serving
Instructions
- Step 1: In a small jar or ramekin, combine the sliced chile pepper, vinegar, maple syrup, and a pinch of salt. Set aside to macerate for at least 10 minutes, stirring or shaking occasionally.
- Step 2: Prepare the broccoli by trimming the tough ends of the stalk. Peel the outer layer of the stalk with a vegetable peeler, then cut into small-to-medium florets and thinly slice the stems.
- Step 3: Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chickpeas in a single layer and cook undisturbed for 2–3 minutes to brown. Toss and cook for another 3 minutes until blistered. Season with ½ teaspoon kosher salt, cumin, coriander, and Za’atar. Cook for 2 more minutes, then remove from heat and squeeze lemon juice over the chickpeas.
- Step 4: On another burner, heat remaining 2 ½ tablespoons of oil in a large cast-iron skillet over high heat. When the oil starts to smoke lightly, add broccoli evenly and season with salt. Cook undisturbed for 2–3 minutes to char, then stir or flip and cook 1–2 more minutes. Turn off heat and squeeze a bit of lemon juice over the broccoli.
- Step 5: In a bowl, mix the vegan yogurt with garlic, lemon zest, 1 tablespoon of lemon juice, cumin, coriander, salt, and pepper. Adjust seasoning to taste.
- Step 6: To serve, spread the yogurt sauce on plates, top with broccoli and chickpeas, then spoon pickled peppers and some pickling liquid over the top. Serve with bread or grains to scoop.
Tips & Variations
- Use fresh za’atar for the best flavor or substitute with a mix of thyme, sesame seeds, and sumac if unavailable.
- For extra heat, leave the seeds in the chile or add a pinch of cayenne to the chickpeas.
- The yogurt sauce can be made with dairy or non-dairy yogurt according to preference.
- Add toasted pine nuts or chopped fresh herbs like parsley for added texture and vibrancy.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The broccoli and chickpeas can be gently reheated in a skillet or microwave, but the yogurt sauce is best served fresh or chilled on the side.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh herbs instead of za’atar?
While fresh herbs offer brightness, za’atar’s unique blend of thyme, sesame, and sumac provides a distinct flavor that’s hard to replicate entirely. You can mix fresh thyme and sesame seeds with a bit of lemon zest and sumac as a substitute.
Is this recipe suitable for vegans?
Yes, this recipe uses plant-based yogurt, making it fully vegan. Be sure to select a vegan yogurt that is thick and creamy for the best texture.
PrintCharred Broccoli and Za’atar Chickpeas with Yogurt Sauce Recipe
A vibrant and flavorful vegan dish featuring charred broccoli and za’atar-spiced chickpeas accompanied by a tangy, garlicky vegan yogurt sauce. Quick to prepare and full of Middle Eastern-inspired flavors, this recipe is perfect for a healthy and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Scale
Pickled Pepper
- 1 Fresno chile or jalapeño pepper, thinly sliced
- 3 tablespoons distilled white vinegar
- 1 tablespoon maple syrup
- Pinch of salt
Broccoli
- 12 ounces (340g) broccoli
- 2 ½ tablespoons avocado oil or high-heat oil, divided
- Salt to season
- 1 tablespoon lemon juice (for finishing)
Chickpeas
- 1 (15-ounce) (425g) can chickpeas, rinsed and drained
- 1 tablespoon avocado oil or high-heat oil
- ½ teaspoon kosher salt, plus more to season
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 teaspoons Za’atar
- 1 tablespoon lemon juice (to finish after cooking)
Yogurt Sauce
- 5 ounces (140g) plain-flavored vegan yogurt (creamy and thick with a tart flavor)
- 2 garlic cloves, grated or crushed
- 1 medium lemon, zested
- 1 tablespoon lemon juice
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Salt and pepper to taste
Optional
- Few slabs of bread or cooked grains of choice for serving
Instructions
- Pickle the Chile Peppers: In a small jar or ramekin, combine the thinly sliced chile pepper, distilled white vinegar, maple syrup, and a pinch of salt. Set aside to macerate for at least 10 minutes, stirring or shaking it once or twice during this time to ensure even pickling.
- Prepare the Broccoli: Trim the tough ends from the broccoli stalk. Peel away the outer layer of the stalk with a vegetable peeler. Cut the broccoli into small to medium florets and slice the peeled stems into thin rounds for even cooking.
- Cook the Chickpeas: Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Once hot, add the chickpeas spread in a single layer without stirring for 2-3 minutes to brown. Toss and cook another 3 minutes until the chickpeas are blistered and browned in spots. Add salt, ground cumin, ground coriander, and Za’atar, tossing well to coat. Cook for an additional 2 minutes to let flavors meld, then remove from heat and add a squeeze of lemon juice.
- Char the Broccoli: On a separate burner, heat the remaining 2 ½ tablespoons of oil in a large cast-iron skillet over high heat until light smoke appears. Add the broccoli florets and stems in an even layer, seasoning lightly with salt. Cook undisturbed for 2-3 minutes to char the broccoli, then stir or flip and cook another 1-2 minutes until nicely charred. Remove from heat and drizzle with a little lemon juice.
- Make the Yogurt Sauce: In a bowl, mix together the vegan yogurt, grated garlic, lemon zest, lemon juice, ground cumin, ground coriander, salt, and pepper. Taste and adjust seasoning as needed for the preferred balance of tanginess and seasoning.
- Assemble and Serve: Spread a layer of yogurt sauce on the bottom of plates. Top with the charred broccoli and za’atar chickpeas. Spoon pickled chile peppers and some of their pickling liquid over the dish. Serve with bread or cooked grains to scoop up the delicious combination.
Notes
- Use a thick, creamy vegan yogurt with a tart flavor to mimic traditional yogurt sauces.
- The dish is quick to prepare, taking about 20 minutes from start to finish.
- Adjust the amount of chile depending on spice preference or substitute with milder peppers.
- Za’atar is a Middle Eastern spice blend often containing thyme, sumac, sesame seeds, and salt; it imparts a zesty, herby flavor.
- For an added smoky flavor, use cast-iron skillet or a grill pan to char the broccoli.
- Leftover pickling liquid can be stored in the fridge and used to pickle other vegetables.
- Serving with crusty bread or grains enhances the meal, but the dish is filling and flavorful on its own.
Keywords: charred broccoli, za’atar chickpeas, vegan yogurt sauce, vegan main dish, Middle Eastern inspired, quick vegan recipe, healthy chickpeas, pickled chile peppers, plant-based protein
