Around the kitchen table

Sophie Hansen's new book brings families to the table with comforting country dishes

SLOW-COOKED BROCCOLI AND CHICKPEAS

PREP TIME: 15 MINS COOK TIME: 3-4 HOURS SERVES 4-6

1 large broccoli head

2 x 400 g tins chickpeas, drained

3 anchovy fillets, drained

3 garlic cloves, finely chopped Grated zest and juice of

1 lemon

400 g tin cherry tomatoes

1 Tbsp harissa, or to taste

¼ cup (60ml) extra virgin olive oil

1½ cups (375ml) vegetable stock Plain yoghurt, to serve Chilli flakes to serve (optional)

1 Turn a slow cooker to high. Trim the broccoli and cut it into large florets with long stems, then place it in the slow cooker.

2 Add the chickpeas, anchovies, garlic, lemon zest, cherry tomatoes, harissa, olive oil and stock. Season with plenty of freshly ground black pepper and a very little salt (the anchovies will pack a fairly salty punch). Cover and cook on low for 3–4 hours. You can turn the slow cooker to ‘keep warm for a few more hours if that suits you.

3 Add the lemon juice, to taste, and serve with a dollop of yoghurt and perhaps some chilli flakes or chilli oil.

HEALTH TIP: To make this recipe gluten-free, use gluten free vegetable stock and gluten-free harissa.

Nutritional info

PER SERVE 1660kJ (398Cal), protein 22g, total fat 19g (sat. fat 3g), carbs 23g, fibre 18g, sodium 874mg • Carb exchanges 1½ • GI estimate low • Lower carb