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Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce Recipe

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★★★★★

4.7 from 421 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://lucabites.com/charred-broccoli-and-zaatar-chickpeas-with-yogurt-sauce-recipe/