Chilli and chickpea bites recipe

• 200 g (7.1oz) Tenderstem broccoli
• 2 tbsp Olive oil, plus extra for frying
• 1 Onion, finely chopped
• 2 Cloves of garlic, peeled and crushed
• 1 Red chilli, finely chopped (optional)
• 1 400g can of chickpeas, drained
• 1 Egg
• 75 g (2.6oz) Finely grated parmesan
• 1 Lemon, the zest finely grated
• 1 handful Basil leaves

1. Steam the Tenderstem broccoli for a few minutes until it is just tender.
2. Remove from the heat and keep to one side
3. Heat the 2 tbsp of olive oil in a frying pan and gently cook the onion, garlic and chilli, if using, until the onion has softened but not coloured.
4. Remove from the heat and spoon into a food processor
5. Chop the flowery top section off each piece of the Tenderstem broccoli, cut into smaller pieces and set aside.
6. Roughly chop the main part of the stalk and place in the food processor, along with the chickpeas, egg, parmesan, lemon zest and basil.
7. Blitz until you have a rough paste and then transfer to a bowl.
8. Mix in the reserved Tenderstemr tops and season with salt and pepper
9. Using your hands, shape the mixture into patty shapes - as small or large as you like.
10. They can be stored in the fridge at this stage ready to cook when needed (up to 1 day before)
11. Heat a couple of tablespoons of olive oil in a large frying pan and fry the patties for a minute or so each side until golden.
12. You will need to do this in a few batches, depending on the size of your pan
13. Remove from the pan, and serve hot, warm or room temperature

broccoli, olive oil, onion, garlic, red chilli, chickpeas, egg, parmesan, lemon, handful basil

Taken from www.lovefood.com/guide/recipes/11847/jo-pratts-tenderstem-chilli-and-chickpea-bites (may not work)