Broccoli with spicy chick pea sauce

Yield: 4 servings

Measure Ingredient
½ cup Cooked chick peas
¼ cup Plain nonfat yogurt
2 Garlic cloves, peeled and blanched in boiling water for 2 minutes
2 tablespoons Water
1 teaspoon Olive oil
1 teaspoon Lemon juice
¼ teaspoon Ground cumin
¼ teaspoon Ground red pepper (cayenne)
⅛ teaspoon Salt, or to taste
1 bunch Broccoli

(From "Reader's Digest Live Longer Cookbook: 500 Delicious recipes for Healthy Living." May, 1993. $30).

In a food processor or blender, whirl the chick peas, yogurt, garlic, water, oil, lemon juice, cumin, red pepper, and salt for 1 minute or until smooth. Set aside.

Cut the florets off the broccoli and peel and slice the stems ½" thick. Arrange the broccoli in a steamer or colander and set over boiling water in a large saucepan. Cover and steam for 6-7 minutes or until crisp-tender. Transfer to a warm serving dish. Spoon the sauce over the broccoli and toss to coat. Serve with roast lamb or chicken.

Preparation time: 10 minutes. Cooking time: 6 minutes.

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