YOUR SOLIN GENERATED RECIPE
Crispy Roasted Garlic Broccoli with Tempeh & Chickpeas
Enjoy a delightful medley of roasted broccoli, crispy chickpeas, and savory tempeh, all tossed in a roasted garlic olive oil glaze. This dish offers satisfying crunch and flavor with a balanced blend of protein, healthy fats, and a touch of carb goodness to energize your day.
INGREDIENTS
2 cups Broccoli (156g)
100g Tempeh
0.5 cup Chickpeas (82g)
1 tbsp Olive Oil
3 Garlic Cloves
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the broccoli into florets and slice the tempeh into bite-sized cubes. Rinse and drain the chickpeas.
In a large bowl, combine broccoli, tempeh, and chickpeas. Drizzle with olive oil.
Mince the garlic cloves finely and add them to the bowl along with a pinch of salt and pepper. Toss everything until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet.
Roast in the oven for 20-25 minutes, stirring halfway through, until the broccoli edges are crispy and the tempeh is golden brown.
Remove from the oven, adjust seasoning if needed, and serve hot.