Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lime (use half)
1 tsp cumin seeds (use half)
110g baby tomatoes (use half)
2 tsp smoked paprika (use half)
180g Tenderstem broccoli (use half)
1 pomegranate (use half)
1 handful of fresh flat-leaf parsley (use half)
1 sweet potato (use half)
2 garlic clove
230g chickpeas (use half)

(Chickpeas, water, salt)
1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)

Allergens

None

Nutritional Information

Ingredients

1 handful of fresh flat-leaf parsley
110g baby tomatoes
2 tsp smoked paprika
180g Tenderstem broccoli
1 unwaxed lime
230g chickpeas

(Chickpeas, water, salt)
1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 sweet potato
2 garlic clove
1 tsp cumin seeds
1 pomegranate

Allergens

None

Nutritional Information

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Vegan Prep in 10 2/3 daily fibre 5 of 5 a day Low sat fat

Smoky Tomato Chickpeas with Roasted Brocolli

Prep time: 0 mins

Total time: 35 mins

Cuisine: South American

Food group: Vegan

Cooking Instructions

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.

Preheat the oven to 240C / fan 220C / gas mark 9. Cut the sweet potato into 2cm cubes (peel optional). Place onto a lined baking tray with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins.
Trim the broccoli. In the final 8-10 mins, add the broccoli to the tray with 1 tsp oil and a pinch of sea salt. Continue roasting until the veg is soft and golden brown.
Halve the tomatoes. Finely chop or crush the garlic. Roughly chop the parsley. Drain and rinse the chickpeas. Halve the pomegranate, then remove the seeds. Zest half the lime.
Heat a medium frying on medium-high heat. Add the cumin seeds and toast for 1 minute, stirring frequently, until fragrant. Remove from the pan and place in a bowl with the lime zest and juice, half the parsley, 1 tbsp olive oil and a pinch of sea salt. Set aside.
Reheat the frying pan with 1 tsp oil on high heat. Add the chickpeas, cook for 3 mins, then add the garlic and paprika. Stir well then add the tomatoes, tomato paste and 100ml water. Simmer for 2-3 mins, until the sauce has thickened and tomatoes softened. Remove from the heat and stir in the remaining parsley and season with sea salt to taste.
Serve the chickpeas with broccoli and sweet potatoes. Garnish with parsley dressing and pomegranate.