Crispy Chickpea & Charred Broccoli Skillet with Tahini Drizzle
Ingredients
- 2 cans (15 oz each)chickpeas (drained and patted dry)
- 1 headbroccoli
- 1 mediumred onion
- 3 clovesgarlic
- 3 tablespoonstahini
- 1lemon
- 4 tablespoonsolive oil
- ¼ cupwater
- ½ teaspooncumin
- ½ teaspoonsmoked paprika
- 1 teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Cut 1 head broccoli into bite-sized florets.
- 02
Dice 1 medium red onion.
- 03
Mince 3 cloves garlic.
- 04
Juice 1 lemon.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the drained chickpeas, cumin, smoked paprika, and 1/2 teaspoon salt. Cook for 3–4 minutes, stirring occasionally, until chickpeas are lightly golden. Transfer to a plate.
- 02
In the same skillet, add remaining 2 tablespoons olive oil. Add broccoli florets and cook undisturbed for 2–3 minutes until the bottoms char. Toss, then cook another 2 minutes. Season with 1/4 teaspoon salt and black pepper. Push broccoli to the sides.
- 03
Add red onion to the center of the skillet and cook 2 minutes, stirring occasionally. Add minced garlic and cook 30 seconds until fragrant.
- 04
Return chickpeas to the skillet. Whisk tahini, lemon juice, water, and red pepper flakes in a small bowl until smooth. Pour over the skillet and toss everything to coat. Cook 1–2 minutes until heated through.
- 05
Serve immediately while the broccoli is still crisp.
Spice Tips
Bump up the heat with an extra 1/4 teaspoon red pepper flakes or a pinch of cayenne. For earthiness, add 1/2 teaspoon ground coriander with the cumin. A handful of fresh cilantro or mint scattered over at the end adds brightness.
Pat the chickpeas thoroughly dry before cooking for maximum crispiness. If your skillet isn't large enough (12 inches or more), work in batches or use a second pan.