A Seasonal Sunday Supper: Sprouting Broccoli, Kale & Chickpeas With Ricotta

It’s the season for our favourite Purple Sprouting Broccoli, so this delicious dish makes a brilliant and very seasonal brunch, lunch or dinner…

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ROASTED BROCCOLI, KALE, AND CHICKPEAS WITH RICOTTA

by Sunday Suppers

SERVES 2 TO 4

1 bunch of broccoli, cut into thin florets

1 bunch kale, stemmed and cut into chunks

240g canned chickpeas, drained and rinsed

1 clove garlic, thinly sliced

60ml extra-virgin olive oil

Sea salt

1 lemon, cut into wedges

250g fresh ricotta cheese

Freshly ground black pepper

Pinch of crushed red pepper flakes

Finishing oil for drizzling

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Preheat the grill to high. Toss the broccoli, kale, chickpeas, and garlic with the olive oil. Season lightly and divide between two baking trays. Grill each tray, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred for about 5 minutes.

Squeeze the juice from two lemon wedges all over the top and toss together. 

Dollop the ricotta over the broccoli and sprinkle with black pepper and red pepper flakes and drizzle with oil.

Serve warm or at room temperature, with more lemon wedges for squeezing over the top. 

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Recipe from ‘Feast’: Generous Vegetarian Meals for Any Eater and Every Appetite by Sarah Copeland

Go To: http://www.sunday-suppers.com/ 

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Inspiration/Image Credits: Sunday Suppers