Serves 4
Prep Time: 5 mins
Cooking Time: 35 mins
Ingredients
175g Tenderstem® broccoli,
each stem cut in half
2 tbsp olive oil
½ medium red onion, finely chopped
1 medium red pepper, finely chopped
1 large clove garlic, finely chopped
½ tsp smoked paprika
125g chickpeas, cooked/drained
2 tbsp coriander, finely chopped
7 large free range eggs, lightly beaten and well seasoned with sea
salt & black
pepper
Heat Oven to Gas 5/190C/375 F Method
1.
Parboil the Tenderstem for 2-3 minutes, drain and reserve. 2.
Heat 1 ½ tbsp oil in a large frying pan and sauté the
red onion and pepper for 5 minutes until soft. Add the garlic, paprika
and chickpeas and cook for a further 2 minutes before adding the coriander.
3. Spread the sauté mixture over the base of a lightly greased
ceramic baking dish (approx 26 x 16 cm) or a 7” loose bottomed
cake tin. Place the broccoli on top in rows or spokes and pour over the
beaten eggs and bake for approx 25 minutes or until set.
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