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broccoli and tahini with roasted chickpeas

last night i had the rare opportunity to be alone in my house for a few hours. no one but the animals and i, and no one was coming home for dinner. for a brief moment i thought about just making a peanut butter and jelly sandwich, grabbing the remote and enjoying some “me” time. it was brief, a mere fleeting thought from who knows where, because that doesn’t actually sound like “me” time at all!  I took the opportunity to bring my laptop to the kitchen, head to and start audio streaming set one of a grateful dead show live at olympic arena in october of 1983.  a fridge full of fresh, local and organic veggies, jerry garcia and no one’s palate to please but my own is the ultimate “me” time!

i started out with the broccoli from this week’s farm share. i initially was thinking about sautéing up just the crowns with some garlic and onions, but when i took a nibble while getting things ready i realized that this was quite possibly the best broccoli i’d ever tasted! i decided to cut up the stocks too and use them in the sauté as well as the big, juicy looking greens.

i wasn’t exactly sure what else i was adding to the broccoli sauté, but i had roasted chickpeas on my mind for a few days after hearing a friend talk about them and how good they were. i decided to give it a try. i mixed together some cumin, salt, pepper and chili powder with a little olive oil and then mixed in a can of drained and rinsed garbanzo beans, placed them on a baking sheet in the oven at 350 and went back to the sauté.

at some point early on in the prep of the broccoli, i decided i was going to make a tahini dressing to drizzle on top. i hadn’t ever before made my own tahini, but when i read the ingredients of one of my favorite dressings in the grocery store a few days ago i thought, “how hard could this be?” so, following the directions on the side of the sesame tahini can, i made my first batch of tahini dressing.

the dressing turned out great! it was just as good as that store bought favorite of mine at a tiny fraction of the price and was not at all difficult! simply mix equal parts of sesame tahini and water, i used 1/2 cup of each, juice from half of a lemon, 2 cloves of garlic crushed and salt and pepper to taste.

when the broccoli crowns and chopped stems were just about ready and the garlic and onions were crispy and golden (i love them like that!), i added the broccoli greens and about a 1/4 cup of water. i partially covered the skillet and steamed the greens with the sauté for about 3 minutes. at that time the chickpeas were done roasting and i was ready to eat! i took my first bite of the sauté and the roasted beans drizzled with my tahini at the exact time someone started lighting fireworks in the neighborhood, talk about timing!

the broccoli sauté and tahini were by far the best part of this meal. if i could do it again, i would have skipped the roasted chickpeas, they were ok, but i actually think i prefer them raw. either way, this was a great meal and i can’t wait to make it again when the family is home! wholly eats!

*i wanted to make a quick mention that i am in the process of figuring out the settings for the advertisements that are appearing on this blog. i am absolutely not endorsing these products, especially the ad for the bratwurst. please bear with me as i figure this out! xo kate


One comment on “broccoli and tahini with roasted chickpeas

  1. there’s a tahini thing at Trader Joe’s that i love, it’s tahini with lemon and garlic, i think, kinda whipped so it’s thicker than the dressing you made, but it’s an easier texture to work with than regular tahini. my new favorite ingredient! it’s in a small flat container like a hummus container, in that cooler, with the hummus and other sauces. check it out!

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