Broccoli, Basil And Chickpea Tapas
A healthy and hearty tapas dish for those who want to drink their wine
eat their greens. Enjoy with an assortment of other tapas dishes such as
soy and ginger pumpkin seeds
: 5 minutes
: 30 minutes
: 4 tapas servings
1 broccoli head
1 C chickpeas
1 handful spinach
10 basil leaves
2 tbsp good oil plus 2 tsp for roasting
1/2 tsp salt
Cook and drain the chickpeas, add them to a baking dish with the chopped broccoli and 2 tsp or oil for roasting.
Pop in a 190C pre heated oven and roast for 25 minutes - stir half way through.
Once the broccoli has started to really crisp up add the basil leaves and spinach leaves to the tray. Put back in the oven and roast for another 5 minutes or until the leaves have wilted.
Scoop into a serving dish, dribble with 2 tbsp of good olive oil, the
and season well.
Serve with an array of other dishes and wash down with a nice Spanish red.
Served here with potato, beetroot and pumpkin tapas
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