Deeply roasted broccoli, crunchy chickpeas and tender bulgur come together with a creamy tahini sauce that’s tangy and savory. A hearty vegetable dish with plenty of contrast, perfect as a main meal.
In this meal, broccoli has two very different companions: tender bulgur and crunchy chickpeas. The florets are roasted at a high temperature so the outside darkens and takes on a nutty flavor, while the stems stay firm to the bite. So cut the broccoli into generous pieces, leaving a little stem attached to the smaller florets. These sturdy pieces cook through without turning limp straight away. Broccoli is available in the Netherlands all year round; locally grown broccoli is mainly available in the warmer months.
Canned chickpeas are convenient and work well here, as long as you dry them thoroughly after draining. Moisture on the outside makes them soft rather than crisp. Spread them separately from the broccoli on the baking sheet so you can toss them easily and the florets don’t absorb unnecessary moisture. The chickpeas turn crisp on the outside in the oven but stay a little softer inside. A little cumin and paprika adds warmth without overpowering the lemon and tahini.
Bulgur is cracked wheat and comes in several coarsenesses. Medium-fine bulgur quickly absorbs boiling water and is easy to prepare for this dish by leaving it covered to soak. If you’re using coarse bulgur, follow the package directions; it may need more water and a longer cooking time. Fluff the grains with a fork after soaking. This keeps the base light and lets the sauce run through it instead of pooling at the bottom of the dish.
Tahini can become thick and grainy at first when mixed with lemon juice; that’s normal. Whisk in cold water a little at a time until the sauce is smooth and pourable. The lemon cuts through the earthy, slightly bitter sesame flavor and balances the roasted edges. If your tahini is very thick to begin with, feel free to add another tablespoon of water. Stir the jar well first, as the oil can rise to the top.
Serve the broccoli and chickpeas over the bulgur and spoon plenty of sauce over the top so the grains get some flavor too. Flat-leaf parsley adds a fresh, green note; serve extra lemon at the table if you like a pronounced tang. Store leftovers covered in the refrigerator and eat them within a few days. Heat the broccoli, bulgur and chickpeas through thoroughly; keep the tahini sauce separate and stir in a little water if needed before serving.
Preheat the oven to 220 °C (200 °C fan). Line two baking sheets with parchment paper. Cut the broccoli into generous florets with pieces of stem about 4 cm long.
Pat the chickpeas thoroughly dry. Toss them on one baking sheet with 1 tbsp olive oil, the cumin, paprika and ¼ tsp salt. Spread them out in a single layer.
Put the broccoli on the second baking sheet and toss with the remaining 2 tbsp olive oil and ½ tsp salt. Roast the broccoli and chickpeas for 20–25 minutes. Toss the chickpeas halfway through; take the broccoli out as soon as the florets have darkened and the stems are cooked but still feel firm. Give the chickpeas another 5 minutes if needed.
Meanwhile, put the bulgur in a heatproof bowl. Pour in the boiling water, stir in the remaining ¼ tsp salt and cover the bowl. Leave for 12–15 minutes, or follow the package directions if they specify a different method. Fluff the grains with a fork.
Whisk the tahini with the lemon juice and grated garlic. Gradually whisk in 4 tbsp cold water until the sauce is smooth and pourable. Add more water if the sauce is still too thick.
Divide the bulgur among four plates or arrange it on a serving platter. Top with the roasted broccoli and chickpeas, spoon over the lemon-tahini sauce and sprinkle with parsley.
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