Turmeric Chickpeas with Garlic Tahini

Turmeric Chickpeas with Garlic Tahini

This was a quick, clean out the refrigerator lunch, and a compelling reason to always keep some of these turmeric chickpeas on hand. Turmeric Chickpeas with Garlic Tahini - simple, filling, and all-around good.

Turmeric Chickpeas with Garlic Tahini

With the tahini under-dressing and the broccoli situation, we're not that far from this Curried Sheet Pan Broccoli. But here there's no oven involved, and there's the special chickpeas, and then whatever other green things you might have at the ready in your refrigerator. The whole thing is pretty loose, I mean you can toss pretty much anything on top of the tahini sauce, and it's a yes.

Turmeric Chickpeas with Garlic Tahini

HS: I use turmeric-soaked chickpeas here, but you can, of course, use regular chickpeas!

1/4 cup tahini
2 cloves garlic, peeled and crushed into a paste
big squeeze of fresh lemon juice
5 T water, or more
salt to taste

1 bunch of broccoli, trimmed

2 cups turmeric chickpeas
1 bunch of chives, minced
1/4 cup toasted pinenuts
4-5 big handfuls of arugula
1 - 2 tablespoons extra virgin olive oil

Whisk the tahini, garlic, lemon, and water together in a small bowl. Keep whisking until the mixture really thickens. Set aside.

Bring a medium saucepan of water to a boil, salt well, and cook the broccoli until it brightens and becomes a bit tender, just a minute or two. Drain.

In a large bowl gently toss the broccoli, chives, pinenuts, and arugula with the olive oil. Season with salt, to taste. Slather the tahini mixture across a large platter, and serve the chickpea and broccoli mixture spread out on top of it.

Serves 2 - 3

Prep time: 5 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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  • I made this for dinner last night but had to make some adjustments due to not having everything, it still turned out great! I subbed almonds for pine nuts, added some red pepper flakes, and had to leave out the arugula and chives. But next time I would add those! After I ate I mixed the leftovers together as a salad of sorts or a dip, and am eating it now with pita for lunch! Thanks for the recipe!

    Amber H
    • Thanks Amber! Nice adaptations!

      Heidi
  • What a lovely recipe. The added benefit is that when cooking the chickpeas, they don't stink because of the tumeric. Normally, when cooking chickpeas, it makes the entire house smell like a wet dog. Thank you for the creative meal!

    Joyce
  • Your Turmeric Chickpeas with Garlic Tahini is to die for ... awesome recipe. the turmeric with its positive properties not only gives colour but also colour to the taste. Keep them coming, well done.

    Veggy Malta
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