Time: 35 min.
Complexity: easily
Servings: 4

The star of this unusual Asian-inspired side dish is the spicy Japanese spice blend shichimi toragashi. Add it to the broccoli and chickpea mixture before roasting, then sprinkle it over the finished side dish. It's incredibly delicious. Serve with lemon wedges to drizzle over the spicy roasted broccoli. A great side dish for fish.

Ingredients:

• 1 head of broccoli, separated into florets
• 1 can (430 g) of canned chickpeas
• 0.5 tsp. Japanese seasoning shichimi toragashi

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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broccoli cabbage, chickpeas, lemon, chili pepper

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Preparation:

Step 1
• Remove the florets from one head of broccoli. Trim, peel, and slice the stems. Toss on a baking sheet with 1 can (430 g) rinsed chickpeas, 3 tablespoons olive oil, 0.5 teaspoon shichimi toragasi, and a pinch of salt.
Step 2
• Bake in a preheated oven at 450°F (230°C), stirring once, until the broccoli is golden brown, 20 to 25 minutes.
Step 3
• Sprinkle with 1/4 teaspoon toragasi and serve with lemon wedges.

Votes: 5