| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Broccoli |
4 |
Servings |
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 |
INSTRUCTIONS
(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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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