– Jalapeño pepper – White vinegar – Maple syrup – Broccoli – Avocado oil – Chickpeas – Kosher salt – Ground cumin – Ground coriander – Za’atar – Plain-flavored vegan yogurt – Garlic – Lemon
Heat some oil in a large pan over medium-high heat. Add the chickpeas and cook in a single layer (undisturbed) until they begin to brown. Toss and cook until they’re golden brown and blistered.
Sprinkle salt, cumin, coriander, and Za’atar on top. Toss to combine for a minute or two, then take them off the heat and squeeze on a little lemon juice.
Cook the broccoli. Meanwhile, heat some oil in a large cast iron skillet until lightly smoking. Add the broccoli florets and stems in an even layer. Cook undisturbed until they start to char. Flip and continue until both sides are charred.
Make the yogurt sauce. Combine the yogurt, garlic, lemon zest, lemon juice, cumin, coriander, salt, and pepper together in a bowl. Stir to combine and season to taste.
Time to assemble. Smear some yogurt sauce onto your plates. Add the chickpeas and broccoli on top of each. To finish, spoon the pickled peppers and a few spoonfuls of the pickling brine on top.