| 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 | T | Water |
| 1 | t | Olive oil |
| 1 | t | Lemon juice |
| 1/4 | t | Ground cumin |
| 1/4 | t | Ground red pepper, cayenne |
| 1/8 | t | Salt, or to taste |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 156.9mg
Potassium: 55.3mg
Carbohydrates: 4.8g
Fiber: 1.4g
Sugar: <1g
Protein: 1.6g