Chipotle Chickpeas & Broccoli on Rice with Tahini Lime Yoghurt
Just a tasty recipe I created for our family that they loved. It’s fairly straight forward to make, great for a mid-week meal. That’s it. No big intro to read through before you get to the actual recipe. Enjoy!
Ingredients
For the chickpeas & broccoli:
- 1 head of broccoli
- Vegetable oil
- 2 large shallots
- 1-2 cloves garlic, minced or grated
- 2 tins of chickpeas
- 3 Tbsp chipotle paste
- Salt and cracked black pepper
- Large handful of fresh coriander or parsley (as preferred)
For the yoghurt:
- 200g Greek yoghurt
- Zest and juice of 2 limes
- 4 Tbsp Tahini
- A pinch of salt
- 1-2 cloves garlic, minced or grated
Plus basmati rice to serve. Optionally you can also serve toasted pitta bread as an extra side.
Directions
First of all, put your rice on to cook. I use a rice cooker, so I can’t begin to give you any advice on how to cook rice perfectly on the hob. If you don’t have a rice cooker, then the best to do is follow the packet instructions.
Then we need to pre-prep the broccoli. Cut the florets off the head of broccoli and chop in to small, bite-sized pieces. Steam in the microwave for 4 minutes, or alternatively cook them in a saucepan of boiling water for 2-3 mins on a medium heat (or until tender).
While the broccoli is steaming/ cooking, make the yoghurt. Simply mix together the Greek yoghurt, lime zest and juice, Tahini and garlic (use 1 clove it they are large, 2 if they are small). If it seems to thick, stir in some cold water, bit by bit, to thin it down to your preferred consistency.
Once the broccoli is ready, peel and finely chop the shallots. Heat 1 Tbsp of vegetable oil in a large, deep frying pan and fry the shallots on a low heat for around 5 mins until they start to soften.
Add the garlic (1 clove it they are large, 2 if they are small) to the shallots. Cook for another minute, careful not to let the garlic burn.
Drain the chickpeas, saving the liquid from one of the tins, and add the chickpeas to the pan together with the steamed/cooked broccoli florets. Mix in with the onion garlic mixture.
Take the reserved liquid from the chickpeas, and mix it with the chipotle paste to thin it down, then pour over the vegetable mix in the saucepan and toss everything together. Season to taste with a pinch of salt and some black pepper. Cook for other 3-5 minutes until the chickpeas are heated through.
Finally, chop and stir in the coriander or parsley before serving with the rice.
A note on the fresh herbs: coriander goes best with the other flavours, but one of my kids is one of those people who genetically can’t eat coriander because it tastes vile to them (search it up, it’s a real thing). So if we’re having this when he’s away I’ll make it with coriander, but if he’s part of the meal then I’ll use parsley instead which does change the overall taste combo but I think it still works.
