Recipe of the Week: Lemon & Garlic Purple Sprouting Broccoli with Crispy Chickpeas

Purple sprouting broccoli is one of the most rewarding crops to harvest at this time of year. After months of standing firm through winter, those deep‑purple florets finally appear—sweet, earthy, and perfect for quick, bright cooking. This recipe celebrates that moment with a mix of roasted PSB, zingy lemon, and crunchy chickpeas.

Ingredients (Serves 2–3)

  • 300–400g purple sprouting broccoli, trimmed
  • 1 tin chickpeas, drained and patted dry
  • 2 tbsp olive oil
  • 2 cloves garlic, finely sliced
  • Zest and juice of 1 lemon
  • 1 tsp smoked paprika
  • Salt and black pepper
  • Optional: chilli flakes, toasted almonds, or grated hard cheese

Method

  1. Preheat the oven to 200°C fan / 220°C non‑fan / Gas 7.
  2. Roast the chickpeas: Spread them on a tray, drizzle with 1 tbsp olive oil, smoked paprika, salt, and pepper. Roast for 20 minutes until crisp.
  3. Add the PSB: Toss the broccoli with the remaining olive oil and garlic. Add it to the tray and roast for 10–12 minutes until the tips char slightly.
  4. Finish with lemon: Remove from the oven, squeeze over the lemon juice, and scatter the zest.
  5. Serve warm: Add chilli flakes, almonds, or cheese depending on the mood.

Serving Ideas

  • Over couscous or quinoa with a spoonful of yoghurt
  • With a poached egg for a quick brunch
  • Tossed through pasta with olive oil and toasted breadcrumbs
  • As a warm salad with feta and nuts

Growing Notes for Gardeners

  • Pick regularly to encourage more shoots.
  • Mulch around the base to help retain moisture as spring warms up.
  • Once cropping finishes, chop the plants for compost—they break down quickly.
  • Rotate brassicas yearly to avoid clubroot and soil fatigue.

The post Recipe of the Week: Lemon & Garlic Purple Sprouting Broccoli with Crispy Chickpeas appeared first on The Veg Grower Podcast.



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