Broccoli With Spicy Chick Pea Sauce
|Cooked chickpeas||1⁄2 Cup (8 tbs)|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), peeled and blanched|
|Boiling water||2 Cup (32 tbs)|
|Olive oil||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Salt||1⁄8 Teaspoon (Or To Taste)|
|Broccoli||1 Bunch (100 gm)|
1 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.
2 Cut the florets off the broccoli and peel and slice the stems 1/2 inch thick.
Arrange the broccoli in a steamer or colander and set over boiling water in a large saucepan.
Cover and steam for 6 to 7 minutes or until crisp-tender.
Transfer to a warm serving dish.
Spoon the sauce over the broccoli and toss to coat.