Heat olive oil in a large skillet over medium-high heat. Add the halved baby potatoes cut-side down and cook until golden and crispy, about 8–10 minutes. Add the broccoli florets and continue cooking until they're tender with caramelized edges. This step builds the rich, roasted flavor that makes the dish so satisfying.

Push the vegetables to one side of the skillet and add the minced garlic. Sauté until fragrant, then stir in the tomato paste and cook for 2–3 minutes until it darkens slightly. Add the smoked paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper, allowing the spices to bloom for about 30 seconds before mixing everything together.

Add the chickpeas to the skillet and pour in the hot water mixed with Better Than Bouillon. Stir well and let everything simmer for 8–10 minutes, allowing the potatoes to finish cooking while the broth reduces into a light, flavorful sauce. Finish with fresh lemon zest and lemon juice for brightness.

While the skillet simmers, cook the Nutcase Vegan Meats crumble in a separate pan with a little olive oil until crispy and browned. At the same time, blend the soaked cashews, water, garlic, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper until smooth and creamy.

Drizzle the warm garlic chickpea skillet generously with the creamy lemon cashew sauce, then sprinkle the crispy vegan crumble over the top. Garnish with fresh parsley, cracked black pepper, and extra lemon zest. Serve immediately with toasted sourdough bread to soak up every bit of the creamy garlic sauce.