Recipe - Broccoli With Spicy Chick Pea Sauce

One half cup Cooked chick peas
One fourth cup Plain nonfat yogurt
2 Garlic cloves, peeled and
blanched in boiling water
for 2 minutes
2 tablespoon Water
1 teaspoon Olive oil
1 teaspoon Lemon juice
One fourth teaspoon Ground cumin
One fourth teaspoon Ground red pepper (cayenne)
1/8 teaspoon Salt, or to taste
1 bn Broccoli

(From "Reader's Digest Live Longer Cookbook: 500 Delicious recipes for
Healthy Living." May, 1993. $30).

In a food processor or blender, whirl the chick peas, yogurt, garlic,
water, oil, lemon juice, cumin, red pepper, and salt for 1 minute or
until smooth. Set aside.

Cut the florets off the broccoli and peel and slice the stems 1/2"
thick. Arrange the broccoli in a steamer or colander and set over
boiling water in a large saucepan. Cover and steam for 67 minutes or
until crisptender. Transfer to a warm serving dish. Spoon the sauce
over the broccoli and toss to coat. Serve with roast lamb or chicken.

Preparation time: 10 minutes. Cooking time: 6 minutes.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip