This dish is a good source of Protein, Vitamin A, Vitamin B6 and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate and Manganese.
8oz (240g) broccoli
8oz (240g) cooked chickpeas
1Cut cauliflower and broccoli into bite-sized florets. Arrange them in a single layer on a baking tray lined with baking paper. Add chickpeas.
2Roast in the oven at 392°F (200°C) for 15 minutes or until the tops of the florets begin to brown. Serve with tahini sauce.
- You can use canned chickpeas. Open the can and drain it of liquid. An 16oz can yields 8oz (240g) of chickpeas when drained.
- Broccoli is optional in this recipe. Add any vegetables you prefer or have on hand like carrots, zucchini, onions or bell peppers.