175g (Tenderstem)* broccoli, each stem cut in half
2 tbsp olive oil, plus extra for greasing
½ red onion, finely chopped
1 red pepper, finely chopped
1 large clove garlic, finely chopped
½ tsp smoked paprika
½ x 400g can chickpeas, drained and rinsed
2 tbsp finely chopped coriander
7 large eggs, lightly beaten
Sea salt & black pepper
2. Parboil the (Tenderstem) broccoli for 2-3 minutes, drain and set aside.
3. Heat 1½ tbsp of the 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.
4. Spread the sauté mixture over the base of the prepared dish or tin. Place the (Tenderstem) broccoli on top in rows or spokes. Season the eggs well with salt and pepper. Pour the beaten eggs over the (Tenderstem) broccoli and bake for approx. 25 minutes or until set.
A bit like broccoli but way better - it has a sweet, nutty flavour, similar to asparagus, all wrapped up in a gorgeous crunch.
What is the nutritional value of Tenderstem broccoli?
Tenderstem broccoli has many nutritional benefits. It's high in folates, plus it's a good source of fibre and protein.
All the best Jan