A delicious twist on the viral sun dried tomato pasta, featuring chickpeas and roasted broccoli. This dish pairs perfectly with a piece of bread and incorporates flavors from lemon juice, garlic, and nutritional yeast or parmesan cheese.
1: Roast the broccoli in olive oil and salt for about 20 minutes at 220C.
2: Meanwhile, fry diced shallot in olive oil for 3 minutes before adding in minced garlic and tomato paste.
3: Cook this down for another minute and then add in the chickpeas.
4: In a high speed blender, blitz the sun dried tomatoes, nutritional yeast, stock, and lemon juice with a pinch of salt and pepper until smooth.
5: Add this mixture into the chickpeas, mix well, and bring to a gentle boil.
6: Simmer for 5 minutes or so until thick.
7: Top with the roasted broccoli and serve.
