Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce

Bahan-bahan (2 porsi)

• 1 Fresno chile or jalapeño pepper, (thinly sliced)
• ​​3 tablespoons distilled white vinegar
• 1 tablespoon maple syrup
• 12 ounces (340g) broccoli
• 3 ½ tablespoons avocado oil or high-heat oil, (divided)
• 1 (15-ounce) (425g) can chickpeas, (rinsed and drained)
• ½ teaspoon kosher salt, (plus more to season)
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 teaspoons of Za’atar*
• 5 ounces (140g) plain-flavored vegan yogurt (ideally, a creamy and thick variety with a tart flavor)**
• 2 g arlic cloves, (grated or crushed with a press)
• 1 medium lemon, (zested + 1 tablespoon of lemon juice)
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• Salt and pepper to taste
• A few slabs of bread or cooked grains of choice ((optional))