Crispy chilli chickpea and broccoli traybake

Method

1. Heat the oven to 220°C (200°C fan). Drain and rinse the chickpeas, then dry them really well in a clean tea towel, as dry chickpeas crisp better.
2. In a bowl, toss the chickpeas with the cornflour, 1 tbsp of the olive oil and a pinch of salt until evenly coated. Deseed the red pepper and cut it into 2 cm pieces. Spread the chickpeas and pepper on a large baking tray and roast for 10 minutes.
3. In the meantime, cut the broccoli into small florets. Whisk the sweet chilli sauce, tamari and rice vinegar together in a small bowl.
4. Rinse the rice and put it in a small lidded pan with 300 ml cold water and a pinch of salt. Bring to the boil, cover, cook on the lowest heat for 12 minutes, then leave it covered off the heat.
5. Add the broccoli and the remaining 1 tbsp olive oil to the tray and toss. Roast for 12 minutes, until the broccoli is tender with charred tips.
6. Pour the chilli glaze over the tray, toss and roast for a final 4 to 5 minutes until sticky. Slice the spring onions.
7. Fluff the rice and serve the traybake over it, scattered with the spring onion and sesame seeds.

Tip Dry the chickpeas properly, because any water left on them steams the coating soft. Leave them to air-dry on the towel while the oven heats.

Photo made with AI.

From Nosha · nosha.app