Ingredients
- SERVES 4
- 500 GRAMS BROCCOLI (RESERVE 2 FLORETS AS GARNISH)
- 50 GRAM CHICKPEAS
- 1.5 TABLESPOONS FINELY MINCED GARLIC
- 1/2 CUP FINELY CHOPPED ONIONS
- 3 TABLESPOONS ROASTED SESAME OIL
- 1 DRIED BAY LEAF
- 4 BLACK PEPPERCORNS
- 2 INDIAN GREEN CHILLIES WHOLE, STALKS REMOVED, SLIT LENGTHWISE
- 4 TEASPOONS ROASTED WATERMELON SEEDS
- 4 TEASPOONS ROASTED FLAX SEEDS
- CROUTONS OF YOUR CHOICE
- SALT FOR SEASONING
Instructions
- SOAK THE CHICK PEAS OVERNIGHT WITH A PINCH OF BAKING SODA.
- IN THE SESAME OIL SAUTE THE ONIONS UNTIL TENDER ON HIGH HEAT BUT DO NOT BROWN THEM. ADD THE GARLIC AND SAUTE 1 MINUTE UNTIL FRAGRANT. ADD THE CHICKPEAS AND 6 CUPS OF WATER WITH BAY LEAF, BLACK PEPPERCORNS, GREEN CHILLIES AND 1 TEASPOON SALT. COOK UNTIL VERY TENDER AND SOUPY.
- FINELY CHOP THE BROCCOLI WITH THE STALK AND ADD TO THE CHICK PEAS AND COOK UNTIL TENDER. ADD MORE WATER IF REQUIRED.
- REMOVE THE BAY LEAF.
- COOL AND PUREE TO A SMOOTH CONSISTENCY. ADD MORE WATER TO GET THE CONSISTENCY YOU LIKE. RETURN TO LOW HEAT UNTIL BUBBLY. SEASON FOR SALT.
- SERVE IN BOWLS. GARNISH WITH SEEDS AND FINLEY CHOPPED RAW FLORETS.
- YOU CAN ALSO SERVE IT WITH CROUTONS OF YOUR CHOICE.
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