Ingredients

1 lb potatoes (chopped into wedges)

1 tsp lemon zest

1.5 tsp za’atar (or dried thyme)

2 tsp harissa paste

Sea salt flakes (to taste)

1 tbsp olive oil

1 tsp ground cumin

1.5 cups chickpeas (cooked)

1 broccoli head (medium, chopped into florets)

8 raw almonds (roughly chopped)

1 scallion (large, finely chopped)

1 garlic head (large)

2 tbsp lemon juice

3 tbsp fresh parsley (finely chopped)

½ tbsp maple syrup (optional)

1 cup plain yogurt (soy yogurt works well)

Instructions

Step 1: Preheat the oven to 400°F (200°C) with the fan on.

Step 2: Prepare the garlic confit: Remove extra layers of skin from the garlic bulb and slice about 1/2 inch (1 cm) off the top to expose the cloves. Wrap the bulb in baking paper or place it in a small oven-safe dish with a lid. Bake for 40 minutes. Let it cool before squeezing the soft cloves out.

Step 3: Prepare the potatoes: In a large bowl, mix lemon zest, za’atar (or thyme), harissa paste, a pinch of salt, and 1½ teaspoons of olive oil. Add the potato wedges, toss to coat evenly, then spread on a baking tray. Bake on the middle to upper rack for 25 minutes.

Step 4: Prepare the veggies: In the same bowl, mix ground cumin, the remaining olive oil, and a pinch of salt. Add chickpeas and broccoli florets, stirring well to coat. Add them to the baking tray with the potatoes and bake for another 20 minutes, until golden and slightly crispy.

Step 5: Prepare the almonds: Place roughly chopped almonds in an oven-safe dish and bake on the lower rack for 7 minutes to toast.

Step 6: Make the sauce: In a bowl, squeeze out the roasted garlic cloves and mash with a fork. Add lemon juice, parsley, maple syrup (if using), and yogurt. Mix well and season with salt to taste.

Step 7: Assemble the bowl: Spread the garlic confit sauce on the base of a plate, top with the roasted potatoes, chickpeas, and broccoli. Garnish with chopped scallions and toasted almonds. Serve and enjoy!

Tips & Variations

Use dried thyme if za’atar isn’t available for a similar earthy flavor.

Add a handful of baby spinach or kale along with the broccoli for extra greens.

For a nut-free version, omit the almonds or substitute with toasted pumpkin seeds.

Swap harissa paste with smoked paprika and chili flakes for a milder heat.

Make the garlic confit sauce ahead and refrigerate for richer flavor development.

FAQs

Can I use a different type of potato?

Yes, waxy potatoes like Yukon Gold or red potatoes work well as they hold their shape during roasting. Russets also work but may become crispier.

Is this dish suitable for vegans?

Yes, simply use a plant-based yogurt such as soy or coconut yogurt to keep it vegan.