May 6, 2010

broccoli & chickpeas

super simple broccoli with chickpeas & tahini sauce
serves 2 – 3
This is broccoli at it’s best. Crunchy and fresh in some spots, caramelised and complex in others. It seems like so much more than just broccoli.
Tahini is a paste of ground sesame seeds and is available from most health food stores. Natural yoghurt makes a good substitute
1 head broccoli, chopped into bite sized mini-trees
extra virgin olive oil
1 can chickpeas (14oz or 400g), drained
2 tablespoons tahini
3 tablespoons lemon juice
Preheat a large frying pan on the hottest heat.
Add 2 tablespoon oil to pan. When it starts to smoke add the broccoli and cover with a lid or an oven tray – it’s critical to seal it so the broccoli fries from the bottom but steams at the top.
After 2 minutes, remove the lid and stir. Return lid and cook for a further 2 minutes.
Add the chickpeas and stir. Cover and cook for another minute.
Test a piece of broccoli – if it’s tender, remove from the heat. If not cover and cook for another few minutes. Season with salt & pepper.
Meanwhile combine tahini & lemon juice with 2 tablespoons water and stir until you have a smooth sauce.
Serve broccoli and chickpeas with tahini sauce drizzled over the top.
Thanks: ZenHabits

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