METHOD

Preheat the oven to 200 degrees Celsius (400 F) Gas Mark 6.

Start by roasting the broccoli. In a bowl add the broccoli and teaspoon of oil. Shake around well to cover and place on a lined baking tray. Cook in the oven for around 12-15 minutes or until softened and slightly charred. Do NOT turn off the oven when you have finished the broccoli.

Meanwhile be preparing the other vegetables. Over a medium heat, fry the onions and pepper with a pinch of salt, for 4-5 minutes until they have started to soften and caramelise. Add the mushrooms and turn the heat to low, continue to cook for a further 5 minutes. Now add the broccoli and continue to cook for another 7-8 minutes until the mixture has thickened and caramelised.

Blitz the chickpeas in a processor for a few seconds. Do not over process to a soft paste and be sure that the chickpeas are broken down but still have texture.

Pour these into the vegetable mixture and cook for a further 4-5 minutes. You will be left with quite a thick mixture. Place in a bowl and put to one side for 5 minutes to cool off slightly.

Next, in a small bowl, add the chickpea flour and water and whisk together to form a smooth thick batter. Pour into the bowl containing the vegetables and add all of the other seasonings. Mix together very well to combine.

Leave to firm up for 5 minutes and then divide the mixture into 4. Shape into 4 large, flat burgers and fry, with a little oil, in a frying pan, over a medium heat for a 3-4 minutes on each side until they have a nice colour.

Place the burgers on a baking sheet and finish off back in the oven for 5 minutes.