Gunpowder-spiced vegetable ‘goujons’ with crispy chickpeas & lime

Name: Gunpowder-spiced vegetable ‘goujons’ with crispy chickpeas & lime
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2
Ingredients: 2½ tbsp sunflower or vegetable oil, plus extra for brushing; 500 g broccoli or cauliflower, trimmed, stalks and small florets/leaves separated; 2 tbsp plain flour; 1 egg; 60 g breadcrust crumbs; 1 tbsp Cooks' Ingredients Gunpowder Spice Blend (or mild curry powder or garam masala), plus 1 tsp; 400 g can chickpeas, drained and rinsed; 1 clove/s garlic, unpeeled; 1 unwaxed lime, zested, then cut into wedges; 1 handful soft herbs (such as coriander, mint, parsley or chives), leaves and finer stalks finely chopped, plus extra to serve (optional); 6 tbsp Greek yogurt; Flatbreads, naans or steamed basmati rice, to serve (optional)

This makes a great veggie alternative to fried chicken, and uses up bits of vegetables that often end up in the food waste bin. No chickpeas? Canned beans in water will work too.

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Vegetarian

Serves2
CourseMain meal
Prepare25 mins
Cook25 mins
Total time50 mins

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Ingredients

2½ tbsp sunflower or vegetable oil, plus extra for brushing
500g broccoli or cauliflower, trimmed, stalks and small florets/leaves separated
2 tbsp plain flour
1 egg
60g breadcrust crumbs
1 tbsp Cooks' Ingredients Gunpowder Spice Blend (or mild curry powder or garam masala), plus 1 tsp
400g can chickpeas, drained and rinsed
1 clove/s garlic, unpeeled
1 unwaxed lime, zested, then cut into wedges
1 handful soft herbs (such as coriander, mint, parsley or chives), leaves and finer stalks finely chopped, plus extra to serve (optional)
6 tbsp Greek yogurt
Flatbreads, naans or steamed basmati rice, to serve (optional)

Method

Preheat the oven to 200oC, gas mark 6. Line a baking tray with baking parchment and brush with a little oil. Cut the vegetable stalks into rough 4-6cm x 1cm batons. Spread the flour out on a plate; season. Crack the egg into a shallow bowl and lightly beat. Mix the breadcrust crumbs with 1 tbsp gunpowder spice and transfer to another plate; season. Dip each stalk into the flour, then egg and finally breadcrumbs. Arrange on the prepared baking tray and drizzle with 1 tbsp oil.
In a bowl, toss the chickpeas in 1 tbsp oil and 1 tsp gunpowder spice; season. Spread out on one side of a separate large baking tray and put the vegetable florets and garlic clove on the other; drizzle with the remaining 1⁄2 tbsp oil and season. Bake both trays for 20 minutes, turning after 10 minutes (add any outer leaves of broccoli or cauliflower with a little more oil at this point, too), until the goujons and chickpeas are crisp and golden and the vegetables are tender and charred in places. Meanwhile, in a small bowl, mix the lime zest, herbs and yogurt; season and set aside.
Remove the trays from the oven, putting the flatbreads or naans in the oven to cook according to pack instructions (if using). Peel the roasted garlic, roughly chop, then mash it into the yogurt mixture. If serving with flatbreads, spread each with a little lime yogurt, then pile the goujons, roasted vegetables and chickpeas on top, followed by the remaining lime yogurt and extra soft herbs (if using). Or serve everything alongside steamed rice, if liked. Add lime wedges on the side for squeezing over.

Cook’s tip

DIY homemade flatbreads:

Roughly chop bread ends and crusts, then put in a food processor or use a hand blender to whizz into crumbs. Store in an airtight bag in the fridge for up to 4 days, or freeze for up to 2 months.