I have started making a lot more stews and casseroles now that the weather has turned cold. I love eating seasonally and find big bowls of saucy yumminess is really comforting for dinner on a cold night. I love the creaminess of tahini and think it goes really well in oven bakes. Tahini, brocolli and chickpeas are three of my favourite foods so I am crazy about this dish! You can use whatever variation of vegetables that you prefer, it’s also really nice with cauliflower. I sometimes add the rice in to the casserole before baking, rather than serving on the side. This is a really quick, easy, nutritious dinner.
- 1 head broccoli
- 1 400g can chickpeas, drained and rinsed
- 1 large handful of raw spinach leaves (torn up if large)
- 3 tbsp tahini
- 4 cloves garlic, minced
- 1 lemon, juice
- 1/2 fresh red chilli pepper
- 2 tbsp sesame seeds
Chop the broccoli in to small florets and par boil it for about 5 minutes until half soft. Place in an oven proof dish with the drained chickpeas and raw spinach leaves. Make the tahini sauce by blending the tahini and garlic with the lemon and enough hot water to make the consistency you prefer. Mine was slightly thicker than milk. Season the sauce with salt and pepper, and add the chilli. Pour the tahini sauce over the broccoli, chickpeas and spinach. Sprinkle the top with sesame seeds. Bake at 200 degrees celsius for about 25 minutes until the sauce is bubbling. I served mine with brown basmati rice and steamed cabbage, and spooned the remainder of the sauce over them.