Garlicky White Beans, Roasted Purple Sprouting Broccoli, Chilli & Lemon

Preheat the oven to 190°C

Peel the garlic cloves and get the garlic in a small saucepan, submerge in oil, and place on medium-low heat for 30 mins. Do not let the oil bubble!

Trim the broccoli, drizzle with olive oil, salt, and pepper, and roast in the oven for 20-25 minutes.

Dice the shallot and chilli. Sauté the diced shallot first in olive oil with salt for 5 mins and then add the sliced chilli and bay leaf. Add in your stock and then pour in the beans and their liquid. Let this simmer until thick.

Squish the confit garlic, using as much or little as you like (the rest can be stored covered in the oil, in an airtight jar) and stir it through the beans along with the juice of the lemon.

Top with the roasted broccoli, a drizzle of the confit garlic oil, a sprinkling of nutritional yeast, and serve with a hunk of bread.