Sesame Broccoli with Chickpeas

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


2 heads of broccoli (about 1 bunch)
425g can chickpeas beans, drained and rinsed
Salt to taste
3/4 tsp. turmeric
2 tbsp. olive oil
2 tbsp. lemon juice
1 bunch green onions, sliced thinly
1 tbsp. sesame seeds
3 cloves garlic, slivered
1 tbsp. sesame oil


Cut broccoli into bite-sized florets. Cut the stems into small pieces and peel if they are tough.

Bring 110ml cup water to boil. Add broccoli and sprinkle with salt. Cover and cook about 4 minutes, until broccoli is slightly tender but not soft. The water will have evaporated. Remove from pan to a serving dish. Add olive oil to a frying pan and sauté garlic and green onions over low heat for 1 minute. Add chickpeas and continue to sauté for about 4-5 minutes. Return broccoli to skillet, and add lemon juice and turmeric. Cook for 2 more minutes until broccoli is warmed. Sprinkle with sesame seeds and season to taste with salt and pepper. Return to serving dish and drizzle sesame oil over before serving.

Serves 6.

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