Broccoli with spicy chick pea sauce
4 servings
Ingredients
| Quantity | 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 |
Directions
(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.