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.