Recipes.

Roasted Broccolini, Kale + Chickpeas

By Vicki Valsamis and Caroline Griffiths


I Quit Sugar - Roasted broccolini kale and chickpeas
  • 4 servings
  • Prep - 10 mins
    Cooking - 20 mins
  • Total - 30 mins
I Quit Sugar - Roasted broccolini kale and chickpeas

The beauty of this dish lies in the grilling – don’t be afraid to char the broccolini a little, as it delivers a great flavour. You can serve this as an individual starter, or as a main with grilled ciabatta.  

Servings: 4
Preparation: 10 mins
Cooking: 20 mins

Ingredients

  • 2 bunches broccolini, stems cut in half lengthways.
  • 400 g tinned chickpeas.
  • 1 clove garlic, crushed.
  • 60 ml olive oil, plus extra for drizzling.
  • 1 bunch Tuscan kale, cut into 2.5cm pieces.
  • 250 g smooth ricotta.
  • 2 tablespoons finely chopped dill.
  • 2 tablespoons finely chopped basil.
  • 1 teaspoon grated lemon zest.
  • 1 tablespoon lemon juice.
  • 1 pinch chilli flakes.
  • 2 teaspoons sea salt.

Directions

1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
. Preheat the grill (broiler) to medium.

2. In a mixing bowl, toss the broccolini, chickpeas and garlic with 2 tablespoons of the olive oil. Spread the mixture onto a baking tray.

3. In another bowl, toss the kale with the remaining olive oil, then spread over another two baking trays. Place the broccolini mixture under the grill and cook for 4–5 minutes, then turn the broccolini over and cook for a further 4–5 minutes, until nicely chargrilled. Remove from the heat and set aside to cool.

4. Meanwhile, transfer the kale trays to the oven and bake for 3–4 minutes, or until starting to brown, then turn the kale over and bake for a further 2 minutes, or until crisp. Remove from the oven and set aside to cool.

5. In a small bowl, combine the ricotta, dill, basil, lemon zest, lemon juice and chilli flakes. Season with salt and mix together with a spoon.

6. Smear the ricotta mixture onto a serving plate and top with the kale and broccolini and mixture. Drizzle with a little extra olive oil and serve.


Note

This is an edited extract from The Vegetable by Vicki Valsamis and Caroline Griffiths. Published by Smith Street Books. RRP $49.99. Out November.

I Quit Sugar - The Vegetable Cover

The beauty of this dish lies in the grilling – don’t be afraid to char the broccolini a little, as it delivers a great flavour. You can serve this as an individual starter, or as a main with grilled ciabatta.

Ingredients

  • 2 bunches broccolini, stems cut in half lengthways.
  • 400 g tinned chickpeas.
  • 1 clove garlic, crushed.
  • 60 ml olive oil, plus extra for drizzling.
  • 1 bunch Tuscan kale, cut into 2.5cm pieces.
  • 250 g smooth ricotta.
  • 2 tablespoons finely chopped dill.
  • 2 tablespoons finely chopped basil.
  • 1 teaspoon grated lemon zest.
  • 1 tablespoon lemon juice.
  • 1 pinch chilli flakes.
  • 2 teaspoons sea salt.

Directions

1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
. Preheat the grill (broiler) to medium.

2. In a mixing bowl, toss the broccolini, chickpeas and garlic with 2 tablespoons of the olive oil. Spread the mixture onto a baking tray.

3. In another bowl, toss the kale with the remaining olive oil, then spread over another two baking trays. Place the broccolini mixture under the grill and cook for 4–5 minutes, then turn the broccolini over and cook for a further 4–5 minutes, until nicely chargrilled. Remove from the heat and set aside to cool.

4. Meanwhile, transfer the kale trays to the oven and bake for 3–4 minutes, or until starting to brown, then turn the kale over and bake for a further 2 minutes, or until crisp. Remove from the oven and set aside to cool.

5. In a small bowl, combine the ricotta, dill, basil, lemon zest, lemon juice and chilli flakes. Season with salt and mix together with a spoon.

6. Smear the ricotta mixture onto a serving plate and top with the kale and broccolini and mixture. Drizzle with a little extra olive oil and serve.

Note

This is an edited extract from The Vegetable by Vicki Valsamis and Caroline Griffiths. Published by Smith Street Books. RRP $49.99. Out November.

I Quit Sugar - The Vegetable Cover

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