Tag archives: broccoli

Roasted chickpea and broccoli burritos

Makes 6-8

Shamelessly taken from Thug Kitchen because it’s so nice! If you think the spice blend might be a bit hot, feel free to leave out the cayenne or reduce the chili powder.

You will need:

  • 2 400g tins of cooked chickpeas
  • 1 large white onion
  • 1 red pepper
  • A large head of broccoli
  • 3 cloves of garlic
  • A large baking tray
  • 6 – 8 tortilla wraps
  • 1 avocado
  • Some mixed leaves
  • Anything else you like to put in burritos

For the spice blend:

  • 2 teaspoons of chili powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 1 teaspoon of ground coriander
  • Half a teaspoon of cayenne pepper
  • 1-2 tablespoons of soy sauce
  • 3 tablespoons of olive oil

Stick your oven on at 220C, whilst that’s heating up peel the onion, deseed the pepper and chop them up along with the broccoli. Aim for chickpea sized pieces, fairly small, not too chunky.

Place all the chopped veg in a large bowl and add the drained, cooked chickpeas. Pour in the olive oil, soy sauce, give it all a good stir and throw in the spices, mix until it’s all covered.

Pour the mixture out onto your baking tray and bake for 20 minutes.

Either chop or mince your garlic then add it to the baking tray mix, give it all a good stir and return it to the oven for 10-15 minutes.

The broccoli probably looks burnt, but that’s the plan, it’s not really burnt, it’s just full of deliciously crispy flavour.

Now to make your burritos! Halve, peel, deseed and slice up that avocado, add some leaves or whatever else you want in your burrito, maybe some hot salsa!

Roll, serve and wait for the party to happen in your mouth.

Penne pasta with bechamel, broccoli and peas recipe

Left over béchamel sauce and some broccoli in the bottom of the fridge, throw it in a pan with some other stuff, quick food!

Ingredients – Serves 4

300g whole wheat penne pasta

680ml of béchamel sauce

1 head of broccoli, washed and cut into bite size chunks

A hand full of frozen peas

Freshly ground black pepper

As much vegetarian Parmesan cheese as you have to hand, grated

Method

Steam the broccoli for about 20 minutes.

Whilst that’s going on, pour some boiling water in to a large pan and add the pasta, cook for around 12 minutes or until it’s done!

Drain the pasta and add it back to the empty pan.

Add the béchamel sauce and heat through.

Throw in a hand full of frozen peas and cook for a few minutes.

Twist in some black pepper.

Add the Parmesan and broccoli and stir in gently.

Serve up!

Pasta with Chickpeas, Tomatoes and Broccoli recipe

Another stolen recipe which has been changed slightly. Originally by Rose Elliot this has tenderstem broccoli added to it and mushrooms taken away. I’m sure it would be just as nice with mushrooms, I didn’t have any though! We had it on day 3 of Veggie August and it made more than enough for the two of us with leftovers for lunch the next day!

Ingredients – Makes enough for 4-6

Olive oil

1 onion, peeled and chopped

3 big cloves of garlic, crushed

1 tin of chickpeas, drained

1 tin of chopped tomatoes

1 vegetarian stock cube (I used a Knorr Stock Pot)

A glug of red wine vinegar

Freshly ground black pepper

1 teaspoon of sugar

200g of tenderstem broccoli

325g of wholewheat pasta

Method

Add a little olive oil to a pan and over a medium heat add the onion, fry for about 10 minutes but keep moving the onion, it just needs to be lightly browned.

Once the onion is almost done add the garlic and cook for another 2 minutes.

Add the chickpeas, tomatoes, stock cube, red wine vinegar, sugar and season with the black pepper, give it all a good stir and let it heat through.

Meanwhile add the pasta to a large pan of boiling water and cook for around 10 minutes.

Once you’ve got the pasta started add the broccoli to another pan of boiling water and cook for the last 6-8 minutes.

When the pasta and broccoli are cooked drain them both and add them to the tomato sauce.

Give it all a stir and serve!