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