Crisp Chickpeas & Broccoli, Green Tahini

Ingredients

• 5 3/4 cups (960 g) canned chickpeas, rinsed
• 6 tbsp (48 g) pumpkin seeds
• 8 cups (800 g) broccoli
• 3 tbsp (45 ml) olive oil
• 1 1/2 tbsp (8 g) ground cumin
• 3 tbsp (45 g) tahini
• 2 cups (60 g) chopped fresh parsley
• 6 tbsp (90 ml) lemon juice
• 2 garlic cloves

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Method

1. Heat the oven to 425°F (220°C). Dry the chickpeas, toss with two thirds of the oil and the cumin, spread on a half sheet pan and roast 12 minutes, until they begin to rattle on the tray.
2. Add the broccoli and roast 12 minutes more, until the florets char at the tips.
3. Blend the tahini, parsley, lemon, garlic and remaining oil with 3 tbsp cold water until pale green and pourable.
4. Pour the sauce over the hot tray and scatter the toasted pumpkin seeds on.