Moroccan Chickpea & Broccoli Bake

by Tereza Poljanic

A nourishing spiced bake filled with healthy greens from whole foodie Tereza Poljanic.


  • ​800g broccoli florets
  • 2 cans Chantal chickpeas, drained and rinsed
  • ¼ cup Chantal Organics olive oil
  • 1 tbsp dukkah
  • 2 golden or purple kumara
  • 1 tsp Chantal Naturals Sea Salt Fine
  • Pepper to taste
  • ½ cup tahini dressing
  • Mint to garnish


  1. ​Preheat oven to 220°C. Place the broccoli, chopped kumara and chickpeas on 2 large baking trays lined with baking paper and drizzle with the oil.
  2. Top with the dukkah and salt and toss to combine.
  3. Roast for 18–20 minutes or until golden brown.
  4. Top the broccoli and chickpeas with mint and tahini dressing and serve.

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