Lemon Tahini Chickpea and Broccoli
Ingredients
- 1/2 cup tahini
- 1/2 cup warm water
- 2 garlic cloves
- 1/4 cup fresh lemon juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon maple syrup
- 1-1/2 teaspoons sriracha
- 3/4 teaspoon salt
- 1 small head broccoli
- 1/2 cup veggie broth
- 1 cup cooked chickpeas
Preparation
Blend or whisk the lemon tahini dressing until fully incorporated and set aside.
Cut 1 small head broccoli into bite-size florets.
Transfer the broccoli florets to a large skillet with 1/2 cup veggie broth and cook over medium heat until broth comes to a gentle boil.
Reduce heat and simmer with lid on until florets are tender, about 6 minutes; stir after 3 minutes and add more broth as needed.
Remove lid, add 1 cup cooked chickpeas, mix, and cook for 1 to 2 minutes until chickpeas are warmed through.
Add desired amount of lemon tahini dressing, stir to incorporate, and heat until dressing thickens and is absorbed by broccoli and chickpeas.
