CREAMY LEMON ROSEMARY BROCCOLI AND CHICKPEAS

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CREAMY LEMON ROSEMARY BROCCOLI AND CHICKPEAS
by @leeksnbeets
❇️ FOR THE BROCCOLI AND CHICKPEAS ⤵️
🔹1½ cups cooked chickpeas
🔹1½ cups broccoli florets
🔹1 cup veg or no chicken broth
🔹⅓ cup coconut cream
🔹¼ cup lemon juice
🔹1 tbsp + 1 tbsp neutral oil
🔹1 tbsp lemon zest
🔹1 tbsp fresh rosemary, chopped
🔹3 medium garlic cloves, minced
🔹2 tsp corn starch dissolved in ¼ cup cold water
🔹1 tsp black pepper (optional)
🔹1 tsp sea salt
❇️ METHOD ⤵️
🔹In a skillet heat up 1 tbsp oil on medium and once hot add the broccoli and chickpeas. Cook, stirring every now and then, until the broccoli has softened but still has some crunch and the chickpeas are crispy, ~12-15 mins. Remove from heat and set aside.
🔹In a pot heat 1 tbsp oil on medium low heat and once hot add the rosemary and garlic. Saute 1-2 mins, stirring till the garlic starts to turn golden.
🔹Add the broth, lemon zest, lemon juice, black pepper and salt. Turn the heat up to high and let reduce 10-12 mins.
🔹Lower heat to medium and add the coconut cream and corn starch mix. Whisk to prevent clumps and continue cooking until sauce has thickened to a glaze-like consistency. Remove from heat.
🔹Stir in the broccoli and chickpeas, gently mix then serve immediately with quinoa or your grain of choice. Enjoy!
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