Lemon Tahini Chickpea and Broccoli
Ingredients
- 1 small head broccoli (or 2 cups florets)
- 1/2 cup veggie broth
- 1 cup cooked chickpeas
Lemon tahini dressing
- 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 (or to taste)
- 1-1/2 teaspoons sriracha
- 3/4 teaspoon salt (or to taste)
Preparation
Blend or whisk the lemon tahini dressing until fully incorporated and set aside.
Cut 1 small head of broccoli into bite-size florets.
Transfer the broccoli florets to a large skillet with 1/2 cup veggie broth.
Cook over medium heat until broth comes to a gentle boil, then reduce heat and simmer with lid on until tender, about 6 minutes, stirring after 3 minutes and adding more broth if needed.
Remove the 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 starts to thicken and is absorbed.
