Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce

Ingredients

• 1 Fresno chile or jalapeno pepper, thinly sliced
• 3 tbsp distilled white vinegar
• 1 tbsp maple syrup
• 12 ounces broccoli
• 3 1/2 tbsp avocado oil or other high-heat oil, divided
• 1 x 15-ounce can chickpeas, rinsed and drained
• 1/2 tsp kosher salt, plus more to season
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tsp za'atar

Yogurt sauce

• 5 ounces plain vegan yogurt
• 2 garlic cloves, grated or crushed
• 1 lemon, zested, plus 1 tbsp lemon juice
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• salt and pepper to taste

For serving

• bread or cooked grains, optional

Method

1. Combine the sliced chile, vinegar, maple syrup, and a pinch of salt in a small bowl or jar and leave to macerate for at least 10 minutes.
2. Trim and prep the broccoli, cutting the florets into small-to-medium pieces and slicing the stems thinly.
3. Heat 1 tablespoon of oil in a large frying pan over medium-high heat, add the chickpeas, and cook until browned and blistered in places.
4. Add the salt, cumin, coriander, and za'atar, toss well, and cook for 2 minutes more. Finish with a squeeze of lemon juice.
5. In a second hot pan, heat the remaining oil and char the broccoli until browned at the edges and just tender, then season and add a little lemon juice.
6. Mix together the yogurt, garlic, lemon zest, lemon juice, cumin, coriander, salt, and pepper.
7. Spread the yogurt sauce onto plates, top with the broccoli and chickpeas, then spoon over the pickled chiles and some of their liquid.