Deeply roasted broccoli, a creamy pepper and almond sauce, and crispy chickpeas come together in a hearty vegetable meal. Lemon keeps the romesco fresh; serve with bread or grains if you’d like something more filling.
The appeal of this dish lies in its contrasts. In a hot oven, broccoli develops dark, slightly bitter edges while the stems stay firm. Romesco offers a soft, sweet-smoky contrast, with almond for body and vinegar for a bright tang. Lemon lightens everything, and the chickpeas add a dry, crunchy bite alongside the smooth sauce. Spoon the romesco onto a platter and arrange the broccoli on top, leaving some of the roasted edges visible.
Romesco is associated with Catalonia in northeastern Spain. There are many versions; peppers, tomatoes, dried peppers, nuts and bread can vary depending on the recipe and how it is served. This quick version uses jarred roasted peppers and almonds. That makes the sauce practical without pretending it’s a classic, fixed formula. A splash of water helps blend the ingredients until smooth; add it a little at a time so the sauce stays thick enough to cling to the broccoli. If you don’t have an immersion blender, a small food processor works too.
For crispy broccoli, space on the baking sheet matters more than extra-long roasting. If the florets are crowded, they’ll steam rather than develop browned edges. Cut large florets to roughly the same size and leave a piece of stem attached to each one; it stays pleasantly firm to the bite. Pat the chickpeas thoroughly dry before putting them in the oven. They won’t turn out exactly like fried chickpeas, but a dry exterior and enough space help them roast up firmer and crispier.
Use blanched or skin-on almonds for the sauce; skin-on almonds give it a slightly deeper color and flavor. Red wine vinegar can be replaced with sherry vinegar, or with a smaller amount of lemon juice if that’s what you have on hand. If possible, choose peppers preserved in water or their own juices, and taste the sauce before adding extra salt. If you make the romesco ahead, cover and refrigerate it, then loosen it with a small splash of water before serving.
Serve the broccoli as a main dish with flatbread, sourdough bread or a grain such as bulgur or farro; the sauce is also lovely for mopping up. Refrigerate leftovers in a sealed container within two hours and use within three days. If possible, store the sauce and roasted vegetables separately: reheat the broccoli in the oven until piping hot all the way through, then add the cold sauce. This keeps the fresh flavor distinct and prevents the sauce from becoming unnecessarily watery.
Preheat the oven to 220 °C (200 °C fan). Put an empty baking sheet in the oven to heat up. Rinse the chickpeas, drain them and pat them thoroughly dry with a clean towel.
Toss the chickpeas on a baking sheet with 1 tbsp olive oil, a pinch of salt and pepper. Roast for 25–30 minutes, shaking the sheet halfway through.
Cut the broccoli into large florets and cut the stems into pieces about 4 cm long. Toss with 2 tbsp olive oil, half the salt and some pepper. Carefully remove the hot baking sheet from the oven, arrange the broccoli on it with space between the pieces and roast for 18–22 minutes. Turn halfway through; the edges can darken while the stems stay firm to the bite.
Meanwhile, put the roasted peppers, almonds, garlic, red wine vinegar, smoked paprika, the remaining 1 tbsp olive oil and the rest of the salt in a tall measuring jug. Blend with an immersion blender until thick and smooth. Add 2 tbsp water and blend again; add a little more water if needed until the romesco is spoonable. Zest the lemon over the sauce and stir in 1 tbsp lemon juice. Taste and season with pepper, salt or a little more lemon juice.
Spread the romesco over a platter and arrange the roasted broccoli on top. Scatter over the crispy chickpeas and serve with the rest of the lemon cut into wedges.
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