Ingredients
- 2 garlic (cloves)
- 100 gr chick peas (cooked)
- 60 ml nonfat yogurt (plain)
- 30 ml water
- 5 ml olive oil
- 5 ml lemon juice
- 1 gr cumin (ground)
- 1 gr pepper (ground red)
- some broccoli
(From "Reader's Digest Live Longer Cookbook: 500 Delicious recipes for Healthy Living." May, 1993. $30). In a food processor or blender, whirl the chick peas, yogurt, garlic, water, oil, lemon juice, cumin, red pepper, and salt for 1 minute or until smooth. Set aside. Cut the florets off the broccoli and peel and slice the stems 1 cm thick. Arrange the broccoli in a steamer or colander and set over boiling water in a large saucepan. Cover and steam for 6-7 minutes or until crisp-tender. Transfer to a warm serving dish. Spoon the sauce over the broccoli and toss to coat. Serve with roast lamb or chicken. Preparation time: 10 minutes. Cooking time: 6 minutes.
