Roasted Brocollini and Chickpeas with Parmesan
Photography by Manja Wachsmuth.
A simple dish that gives broccolini or broccoli a deliciously different taste and texture.
Serves: 4
INGREDIENTS
250 grams broccolini
1 x 400 gram tin chickpeas, drained and rinsed
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
pinch chilli flakes (optional)
sea salt and ground pepper
To serve
⅓ cup freshly grated Parmesan or pecorino cheese
METHOD
Preheat the oven to 180°C.
Combine everything in a large bowl and toss well to coat.
Spread out in a single layer in a large lined baking tray and season with salt and pepper.
Roast for 8-10 minutes, turning once until the broccolini is golden in places and just tender.
Transfer to a serving platter and scatter with the Parmesan or pecorino.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Potato Polenta with Braised Broccolini and Chilli]()
RecipePotato Polenta with Braised Broccolini and Chilli
Article by Claire Aldous![Roasted Beetroot, Broccolini and Bocconcini with Balsamic Dressing]()
RecipeRoasted Beetroot, Broccolini and Bocconcini with Balsamic Dressing
Article by Claire Aldous![Smashed Peas on Toast]()
RecipeSmashed Peas on Toast
Article by Olivia Galletly![Lamb Cutlets with Sicilian Salsa, Broccolini and Borlotti Beans]()
RecipeLamb Cutlets with Sicilian Salsa, Broccolini and Borlotti Beans
Article by Claire Aldous
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.