Broccoli with chickpeas & tahini sauce

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.

Serves : 2-3
Cooking Time: 10 minutes

INGREDIENTS:

• 1 head broccoli, chopped into bite sized mini-trees
• 1 can chickpeas (14oz / 400g), drained
• 2 tablespoons tahini
• 3 tablespoons lemon juice

DIRECTION

1. Preheat a large frying pan on the hottest heat. Add 2 tablespoon olive oil to pan.
2. 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.
4. Add the chickpeas and stir. Cover and cook for another minute.
5. Test a piece of broccoli – if it’s tender, remove from the heat.
6. If not, cover and cook for another few minutes. Season.
7. Meanwhile, combine tahini and lemon juice with 2 tablespoons water and stir until you have a smooth sauce.
8. Serve broccoli and chickpeas with tahini sauce drizzled over the top.

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