(serves four)
2 tbsps olive oil
1 tsp cumin seeds
2 cloves garlic, peeled and sliced very thin
1–2 small red chillies, deseeded and finely chopped
2 handfuls tenderstem broccoli, cut into whole florets with stems sliced diagonally in bite-size pieces
1 can chickpeas, drained
1 medium red onion, thickly sliced
1 medium red pepper, julienned
2 tbsps lime juice
sea salt
freshly ground black pepper
handful fresh coriander (cilantro)
Heat the oil in a skillet or wok and add the cumin seeds and garlic, cooking until the garlic is translucent but taking care not to brown it. Add the chillis and broccoli and cook until tender. Add the chickpeas, onion and red pepper and saute for 30 seconds. Toss with the lime juice and serve on a platter, topped by the coriander leaves. Very refreshing!
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[…] Atul Kochhar’s Warm Salad of Tenderstem Broccoli and Chickpeas 06/21 […]
June 21st, 2010 at 10:38 am