Ingredients

The following ingredients have 2 Servings
  • 100g purple sprouting broccoli, trimmed
  • 400g tin chickpeas, rinsed and drained
  • 100g feta
  • 2 tsp tahini
  • ½ lemon, juiced
  • 1 large or 2 small Middle Eastern flatbreads
  • ½ tsp cumin seeds
  • 1 red chilli, seeded and finely chopped
  • olive oil
  • a small handful pomegranate seeds
  • 2 tbsp (buy ready-made in tubs) crispy fried onions

Instruction

  • Bring a pan of water to the boil and blanch the purple sprouting broccoli for 1 minute, then drain.
  • Tip 3/4 of the drained chickpeas into a food processor with half the feta, tahini and lemon juice and pulse to a chunky paste – or just mash with a masher in a bowl, and season.
  • Heat the oven to 220C/fan 200C/gas 7 and lay the flatbreads on a baking sheet. Spread over the mashed chickpea mixture evenly, then halve the broccoli spears lengthways and arrange on top.
  • Scatter with the remaining chickpeas and feta, crumbled, the cumin seeds, chilli and seasoning. Drizzle with a little oil and bake for 10-15 minutes until the base is crisp and broccoli charring.
  • Scatter the hot flatbreads with the pomegranate seeds and onions, slice and serve.