Roasted Broccolini with Chickpeas & Tahini

Is cooking the last thing you want to do after a busy day? For some it can be like that most days and I have my days as well. This awesome little dish is really quick to make. It’s not only delicious, it’s super healthy for you as well.

If there is one tip I give you is to make sure that you cook your couscous as per your packet instructions. You don’t want to let it get too dense and make it too hard to finish eating. This is a very moreish meal to me and I can get a little greedy with this dish. I always go back for seconds & love putting more tahini on it. Enjoy!

Roasted Broccolini with Chickpeas, Cous Cous & Tahini

5 from 2 votes
Recipe by Dad’s Home Kitchen with Jase Pashley Course: DinnerCuisine: Moroccan


Prep time


Cooking time




  • 400 can 400 can of chickpeas washed & drained

  • 1 cup 1 couscous

  • 1 small 1 onion finely diced

  • 2 2 cloves of garlic diced

  • 2 2 bunches broccolini

  • 3 Tbsp 3 olive oil

  • 1 tsp 1 celery salt

  • 1 Tbsp 1 butter

  • Salt & Pepper to taste

  • Tahini for garnish


  • Preheat your oven to 200°C
  • Cut your broccolini stalks about 5cm from the bottom & place the florets into a bowl.
  • Add 2 Tbsp of olive oil, garlic with a pinch of salt & pepper then toss them about to evenly coat.
  • Place the broccolini on a lined baking tray & place in the oven for 10-15 minutes until you can see it turning crispy.
  • In a large bowl, add your couscous & boiling water, cover with a tea towel for about 5 minutes.
  • In a large skillet on medium heat, add your onions & celery salt then saute for approx 2 minutes.
  • Add your chickpeas & cook for another 5 minutes.
  • Add the butter to the couscous & stir through adding salt & pepper to taste.
  • Combine the chickpeas & onions to the couscous & stir though.
  • Remove the broccolini from the oven.
  • Add you chickpeas & couscous in your bowls or plates.
  • Place some broccolini on top and drizzle with tahini & serve. YUM!

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