Creamy Lemon Rosemary Broccoli and Chickpeas
Ingredients
- 1 1/2 cups cooked chickpeas
- 1 1/2 cups broccoli florets
- 1 cup veg or no chicken broth
- 1/3 cup coconut cream
- 1/4 cup lemon juice
- 1 tablespoon + 1 tablespoon neutral oil
- 1 tablespoon lemon zest
- 1 tablespoon fresh rosemary, chopped
- 3 medium garlic cloves, minced
- 2 teaspoons corn starch dissolved in 1/4 cup cold water
- 1 teaspoon black pepper (optional)
- 1 teaspoon sea salt
Preparation
In a skillet, heat up 1 tablespoon oil on medium and once hot, add the broccoli and chickpeas. Cook, stirring every now and then, until the broccoli has softened but still has some crunch and the chickpeas are crispy, about 12-15 minutes. Remove from heat and set aside.
In a pot, heat 1 tablespoon oil on medium low heat and once hot, add the rosemary and garlic. Sauté for 1-2 minutes, stirring until the garlic starts to turn golden.
Add the broth, lemon zest, lemon juice, black pepper, and salt. Turn the heat up to high and let it reduce for 10-12 minutes.
Lower heat to medium and add the coconut cream and corn starch mixture. Whisk to prevent clumps and continue cooking until the sauce has thickened to a glaze-like consistency. Remove from heat.
Stir in the broccoli and chickpeas, gently mix, then serve immediately with quinoa or your grain of choice.
