Broccoli & Chickpeas in Tahini Sauce

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from Stone Soup
1 head broccoli, chopped into bit-sized pieces
extra virgin olive oil
1 can (14 oz) chickpeas, drained
2 tbsp tahini
3 tbsp lemon juice
1. Preheat a large frying pan on the hottest heat.
2. Add 2 tbsp oil to the 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.
3. 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.

4. Test a piece of broccoli - if it's tender, remove from heat. If not cover and cook for another few minutes. Season with salt & pepper.
5. Meanwhile combine tahini & lemon juice with 2 tbsp water and stir until you have a smooth sauce. Serve broccoli and chickpeas with tahini sauce drizzled over the top.

Laura Stiller

Member since Oct 2007

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