Broccoli with Chickpeas and Tahini Sauce
• 2 tablespoons coconut oil
• 5-6 cups bite-size broccoli florets
• 1 can chickpeas, drained
• Salt and pepper to taste
• 3 tablespoons tahini
• 4 tablespoons fresh-squeezed lemon juice
• 3 tablespoons water
Preheat a large frying pan over high heat.
Add coconut oil to pan. When it begins to shimmer, add the broccoli and cover immediately to sear the broccoli from the bottom and steam the top.
After 2 minutes, remove the lid and stir. Cover again and cook for an additional 2 minutes. Add chickpeas and stir. Cover and cook for another minute.
When broccoli is tender, remove pan from heat and season with salt and pepper.
In a separate bowl, whisk tahini, lemon juice, and water into a smooth sauce. Drizzle tahini sauce over the broccoli and chickpeas to serve.