Turmeric Chickpeas with Garlic Tahini

Name: Turmeric Chickpeas with Garlic Tahini
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: ¼ cup Tahini (1/4 cup tahini); 2 cloves Garlic (2 cloves garlic, peeled and crushed into a paste); 0 pieces Lemon Juice (big squeeze of fresh lemon juice); 5 tbsp Water (5 T water, or more); 0 pieces Table Salt (salt to taste); 1 bunch Broccoli (1 bunch of broccoli, trimmed); 2 cup Chickpeas (2 cups turmeric chickpeas); 1 bunch Chives (1 bunch of chives, minced); ¼ cup Pine Nuts (1/4 cup toasted pinenuts); 4 handful Arugula (4-5 big handfuls of arugula — up to 5); 1 tbsp Extra Virgin Olive Oil (1 - 2 tablespoons extra virgin olive oil — up to 2)

Turmeric Chickpeas with Garlic Tahini - Main Course (Middle Eastern)

15 minMiddle Eastern

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Whisk the tahini, garlic, lemon, and water together in a small bowl. Keep whisking until the mixture really thickens. Set aside.
2Bring 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.
3In 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.