Charred Brassicas with Whipped Tahini and Crispy Chickpeas
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Winter
Customize this dish using the beautiful array of brassica varieties available at the farmers market. For even cooking, pair denser varieties together, such as cauliflower and romanesco, and less dense varieties, like broccolini and cabbage.
Serves 4-6
INGREDIENTS
Crispy Chickpeas
1 can chickpeas, drained and dried well
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon smoked paprika
Pinch of salt and pepper
Whipped Tahini
½ cup tahini
¼ cup lemon juice
1 clove of garlic, finely minced
¼ cup cold water
Salt and pepper to taste
Brassicas
2 pounds brassicas, cut into bite-sized pieces
Olive oil to drizzle
Salt and pepper to taste
Parsley to garnish
PREPARATION
- Make the crispy chickpeas: Heat oven to 425°F. Toss chickpeas with olive oil and spices and spread on a baking sheet. Roast in the oven for 20 minutes, stirring occasionally until crispy.
- Make the whipped tahini: In a small bowl whisk together tahini, lemon juice, garlic, and salt and pepper. The mixture will be quite thick. Slowly add water until tahini is frothy and pale and will drizzle easily. If mixture is still too thick, add a little water until it reaches the desired consistency.
- Char the brassicas. Spread the pieces on a baking sheet in an even layer, careful not to crowd. Drizzle with olive oil and sprinkle with salt and pepper. Roast in 425°F oven, turning halfway through, until broccolini is tender-crisp and charred slightly on the edges.
- To assemble: On a serving platter, spread whipped tahini on platter with the back of a spoon. Layer broccolini over the tahini and top with crispy chickpeas. Garnish with chopped parsley.
