How to cook broccoli with chickpeas recipe

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, well, just

broccoli.

Tahini is a paste of ground sesame seeds and is available from most

health food stores. Natural yoghurt and lemon juice, without the water

make a good substitute.

1 head broccoli, chopped into bite sized mini-trees

1 can chickpeas (14oz / 400g), drained

2 tablespoons tahini

3 tablespoons lemon juice

Preheat a large frying pan on the hottest heat. Add 2 tablespoon olive

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.

Meanwhile, combine tahini and 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.

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