Broccoli with Sun-Dried Tomatoes over Pasta
INGREDIENTS:
1/2 c Cooked chick peas
1/4 c Plain nonfat yogurt
2 Garlic cloves, peeled and
-blanched in boiling water
-for 2 minutes
2 tb Water
1 ts Olive oil
1 ts Lemon juice
1/4 ts Ground cumin
1/4 ts Ground red pepper (cayenne)
1/8 ts Salt, or to taste
1 bn Broccoli
1/2 c Cooked chick peas
1/4 c Plain nonfat yogurt
2 Garlic cloves, peeled and
-blanched in boiling water
-for 2 minutes
2 tb Water
1 ts Olive oil
1 ts Lemon juice
1/4 ts Ground cumin
1/4 ts Ground red pepper (cayenne)
1/8 ts Salt, or to taste
1 bn 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 1/2" 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.
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 1/2" 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.