Broccoli and Chickpeas with Tahini Sauce

Name: Broccoli and Chickpeas with Tahini Sauce
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 2
Cuisine: international
Ingredients: 1 head broccoli, cut into florets; 400 g canned chickpeas, drained; 2 tbsp tahini; 3 tbsp lemon juice; 2 tbsp olive oil; 2 tbsp water for sauce

Tender broccoli and chickpeas drizzled with lemon-tahini sauce.

1 head broccoli, cut into florets
400 g canned chickpeas, drained
2 tbsp tahini
3 tbsp lemon juice
2 tbsp olive oil
2 tbsp water for sauce

Warm the oil in a wide pan with a lid. Add the broccoli, cover and cook for 2 minutes, then stir and cover for 2 minutes more.
Add the chickpeas, cover again and cook until the broccoli is tender-crisp and the chickpeas are hot.
Stir the tahini, lemon juice and water together into a smooth, pourable sauce and spoon it over the vegetables.

A halal adaptation inspired by Jules Clancy’s Stonesoup: 5 Ingredients | 10 Minutes (2010) · Photo: T.Tseng, CC BY 2.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Pad_Pak_Kanaa_%E0%B8%9C%E0%B8%B1%E0%B8%94%E0%B8%9C%E0%B8%B1%E0%B8%81%E0%B8%82%E0%B8%B0%E0%B8%99%E0%B9%89%E0%B8%B2,_chinese_broccoli_saut%C3%A9ed_garlic_and_bird_eye_chile.jpg)