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Curried Broccoli & Chickpeas with Turmeric Yogurt and Crispy Onion Macadamias

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Broccoli and chickpeas are roasted in a curry spice with lots of olive oil, loving the quick & easy yogurt dip with turmeric and limes, all this deliciousness is topped with a crispy onion, garlic, chilli and peanut topping.

Loving this side that can easily be double up as a main dish with added grilled halloumi or tofu (or eggs on Turkish egg spin).

All you need to do is grab some fabulous toasted sourdough and scoop away!

Curried Broccoli & Chickpeas with Turmeric Yogurt and Crispy Onions & Peanuts

Quick & easy 30-minute side full of flavour, colour and fibre! Wholefoods side of my dreams!
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Cook Time 30 minutes
Diet Fibre Rich Starter, Gluten-free, High Plant-protein, High-fibre
Servings 4 people

Ingredients
  

  • 1 large broccoli stalk finely chopped, florets broken into bite sizes
  • 1 large red pepper white membrane and seeds removed, sliced into bite sizes
  • 1 tin chickpeas drained
  • extra virgin olive oil
  • 2 tbsp curry powder
  • 10 g dill finely chopped

Turmeric Yogurt

  • 450 g Greek style full cream yogurt of choice ( I used kefir yogurt)
  • 2 tsps turmeric powder
  • 2 tbsp ginger freshly grated
  • salt & pepper

Onion Topping

  • 1 small red onion finely sliced
  • 1 garlic clove finely sliced
  • 1 chilli seeds removed, finely sliced (opt)
  • 1/4 cup salted macadamia nuts roughly chopped (you can use any nut)

Instructions
 

  • Preheat the oven to 220c and line a baking tray
  • Add the chickpeas, broccoli and sliced peppers, add the curry powder, salt & pepper and drizzle generously with olive oil - roast in the oven, stirring once, until golden and the chickpeas are starting to crisp up a bit.
  • While the broccoli is roasting lets make the topping, heat a drizzle olive oil in a good non-stick pan, add the shallots and fry until starting to turn golden, keeping an eye on the onions as they have a tendency to burn, now add the chilli, garlic and nuts, season with salt & pepper and fry until golden and crisp - set aside.
  • For the yogurt, an optional but recommended step is to toast the turmeric or curry powder in a small frying pan (no oil) until fragrant. Add the yogurt to a bowl along with the turmeric/curry powder, ginger, lime zest, squeeze lime, half the dill, salt and pepper. Stir and season well.
  • To serve, add the yogurt to a pretty serving platter, layer with the chickpeas and broccoli and top with the onion and nut topping. Season well with olive oil, squeeze of lime, salt and finally the remainder of the dill. Enjoy!
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