The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Moroccan Roast Veg with Tahini Slaw
Hello colour, hello flavour! Roast chickpeas with broccoli, chilli, shallot and garlic, then serve with sliced cabbage, minted yoghurt and a smooth peanut-tahini sauce.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 240g chickpeas (drained) (Chickpeas, Water, Salt)
- 180g Tenderstem broccoli
- 1 tbsp tahini (Sesame)
- 1 chilli
- 2 tbsp Moroccan-style seasoning (Cumin, Paprika, Ginger, Caraway Seed, Cinnamon, Oregano, Garlic Powder, Cayenne)
- 1 unwaxed lime
- 30g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 handful of fresh mint
- 1 red cabbage (use half)
- 2 shallot
- 2 garlic clove
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 501
Protein: 24g
Carbs: 38g
Fat: 29g
Ingredients
- 1 shallot
- 30g original roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 1 unwaxed lime
- 1 handful of fresh mint
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 90g Tenderstem broccoli
- 1 chilli
- 1 red cabbage
- 2 tsp tahini (Sesame)
- 2 garlic clove
- 2 tbsp Moroccan-style seasoning (use half) (Cumin, Paprika, Ginger, Caraway Seed, Cinnamon, Oregano, Garlic Powder, Cayenne)
- 240g chickpeas (drained) (use half) (Chickpeas, Water, Salt)
Nutritional Information
Calories: 625
Protein: 27g
Carbs: 46g
Fat: 39g
Moroccan Roast Veg with Tahini Slaw
Hello colour, hello flavour! Roast chickpeas with broccoli, chilli, shallot and garlic, then serve with sliced cabbage, minted yoghurt and a smooth peanut-tahini sauce.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Finely chop or crush the garlic. Finely dice the chilli (remove seeds for less heat). Roughly chop the shallots. Cut the broccoli into 4cm lengths. Drain and rinse the chickpeas.
- Place the broccoli, chickpeas, shallot, garlic and chilli (to taste) on a baking tray. Sprinkle over the spice mix and season with black pepper and drizzle with 1 1/2 tsp oil. Roast for 20 mins, until golden and cooked through, turning halfway.
- Finely slice half the cabbage. Place the cabbage in a bowl and mix with 1 tsp olive oil and season with black pepper. Remove the mint leaves from their stalks and finely chop.
- Make the mint yoghurt; in a small bowl combine the yoghurt, mint, and juice from half a lime. Make the tahini dressing; in a separate small bowl, combine the tahini, peanut butter, juice from the remaining lime, and a splash of water. Stir until it reaches a smooth consistency.
- Serve the roasted veg with the cabbage. Drizzle with the mint yoghurt and tahini dressing.
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