Roast PSB with Creamy Garlic Chickpeas

Date Added: 29/05/2025

180g Purple Sprouting Broccoli - ends trimmed

1 tbsp olive oil

Pinch Salt & black Pepper

1 white onion - finely diced

1 tbsp olive oil

2 large garlic cloves - puree

1 Tin chickpeas - drained

50g Parmesan - grated

1 Chicken stock cube (or veg)

3 tbsp water

100g double cream Pinch

Salt & black pepper

Juice of ½ Lemon

Fresh flat leaf Parsley - chopped

3 shallots - thinly sliced

1 tbsp Olive Oil

Method:

1. Put PSB in 200c oven with oil, salt & pepper and roast for 12 minutes until tender.
2. Prepare the crispy shallots by placing in a small frying pan and fry shallots in oil slowly until golden & crispy.
3. Creamy Chickpeas - In small saucepan - add onion & oil and soften for 5 minutes.
4. Add garlic and cook for another 5 mins.
5. Add chickpeas, stock cube, water and cook for 10 mins on low to thicken.
6. Add salt, pepper, lemon juice & parsley to taste.
7. To serve - add creamy chickpeas to base of plate and top with roasted PSB & crispy fried shallots.