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Chickpea and Broccoli Bowl with Tahini Sauce
Ingredients
  • 3 cups cooked quinoa made from 1 cup uncooked grain, brown rice, or other grain
  • subheading: SAUCE:
  • ⅔ cup water
  • ⅓ cup chickpeas
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon chia seed optional, for thickness
  • 2 cloves garlic
  • ½ teaspoon salt or to taste
  • ¼ teaspoon ground cumin
  • subheading: CHICKPEAS:
  • 2 medium onions chopped
  • 4 cloves garlic minced
  • 2 teaspoons cumin seeds
  • 3 cups cooked chickpeas or 2 cans, drained
  • ¼ cup water
  • 2 teaspoons smoked Spanish paprika hot or mild or a combination
  • ½ teaspoon ground cumin
  • salt to taste
  • subheading: VEGETABLES:
  • 1 large bunch broccoli cut into small florets
  • 1 cup baby carrots or sliced carrots
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