Roast broccoli and chickpeas with preserved lemon yogurt and harissa

We took part in the Belazu Banquet in late May, a virtual cooking night hosted over zoom, a fantastic evening which raised money for Chefs in Schools UK. There was me thinking the ingredients would be carefully weighed out to make just enough for the one night; I had enough ingredients to fill the cupboards for months! This dish is a variation on one demonstrated by Ramael Scully, who showed us how to make a delicious roast pepper salad with preserved lemon yogurt. 

Tenderstem broccoli has a tendency to lose its heat very quickly, but I find combining it with vibrant and warmer flavours helps with this, especially when you’re tucking into other dishes at the same time. 

| Serves 2 as a side or starter |

INGREDIENTS

250g tenderstem broccoli 

200g cooked chickpeas, from a jar or tin

1 tsp cumin seeds

1/2 tsp coriander seeds 

1 tsp chilli flakes

2-3 preserved lemons, deseeded and finely chopped

150g greek yogurt

1 tbsp rose harissa 

25ml olive oil

Squeeze lemon

A handful parsley, roughly chopped

METHOD

Preheat the oven to 200 degrees fan setting.

Bring a pan of water to a rolling boil and salt generously. Add the broccoli and blanch for 1 minute. Drain from the water and put back in the empty pan for one minute on the lowest heat to allow for excess water/steam to evaporate.

Coarsely grind the cumin and coriander seeds in a pestle and mortar. Drain the chickpeas and dry on some cloth/kitchen paper. Combine with the broccoli and add the spice mix, chilli flakes and 2 tbsp olive oil. Spread out evenly and cook for approximately 20 minutes, turning halfway through cooking time. 

Make the preserved lemon yogurt by combining the preserved lemon, greek yogurt and olive oil with 3 tbsp water. Stir, and add salt if needed. 

Spread the yogurt on a platter and ripple through the harissa. Arrange the broccoli, chickpeas and parsley on top and squeeze over the lemon.