Chickpeas, Grilled Broccoli and Asparagus With Popped Chilli Grapes and Bagel Croutons | Guest Recip

Name: Chickpeas, Grilled Broccoli and Asparagus With Popped Chilli Grapes and Bagel Croutons | Guest Recip
Ingredients: 175 grams dried chickpeas; 2 teaspoons bicarbonate of soda; 1 bay leaf (or use a few fresh thyme, oregano or rosemary sprigs); 85 millilitres Greek yoghurt; 2 bagels , slightly stale (or use 3 slices of bread, cut into 2cm/¾in. squares); 7 teaspoons extra virgin olive oil; 200 grams black and green grapes; ½ medium-heat red chilli , finely chopped, including the seeds (more or less to taste); 3 tablespoons verjuice (or use 2 tbsp cider vinegar plus 1 tbsp water); 250 grams broccoli (about 1 head); 600 grams fresh green asparagus (about 300g/10½ oz. trimmed weight, see method); 1 small handful watercress (or mache or rocket) leaves; 20 mint leaves (torn)

www.nigella.com

I used broccoli and asparagus in this dish, but you can also use sweetcorn, pumpkin, carrots, aubergine (eggplant) or other vegetables instead.

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Ingredients

175 grams dried chickpeas
2 teaspoons bicarbonate of soda
1 bay leaf (or use a few fresh thyme, oregano or rosemary sprigs)
85 millilitres Greek yoghurt
2 bagels , slightly stale (or use 3 slices of bread, cut into 2cm/¾in. squares)
7 teaspoons extra virgin olive oil
200 grams black and green grapes
½ medium-heat red chilli , finely chopped, including the seeds (more or less to taste)
3 tablespoons verjuice (or use 2 tbsp cider vinegar plus 1 tbsp water)
250 grams broccoli (about 1 head)
600 grams fresh green asparagus (about 300g/10½ oz. trimmed weight, see method)
1 small handful watercress (or mache or rocket) leaves
20 mint leaves (torn)