MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tahini Rotini With Broccoli And Lemon
Categories: Pasta
Yield: 4 Servings

1 c Chickpeas; rinsed, drained,
- cooked or canned
1 Lemon; juice of
2 cl Garlic; crushed
2 tb Tahini
2 tb Low-sodium tamari
1/8 ts Cayenne
1 1/2 c Vegetable broth or water
8 oz Rotini
3 c Small brocoli florets
2 tb Sesame seeds; toasted

In a food processor, combine the chickpeas, lemon juice (reserve the
rest), garlic, tahini, tamari, and cayenne and process until smooth.
Add 1 cup of the vegetable broth and process until smooth. Transfer
the mixture to a medium-sized saucepan over low heat. Stir in the
remaining broth and heat until hot, stirring occasionally. Keep warm.

Bring a large pot of salted water to a boil over high heat. Cook the
rotini, stirring occasionally, until al dente. During the last 2 or 3
minutes of cooking time, depending on how firm you like your
broccoli, add the broccoli florets to the pot with the pasta.

Drain the pasta and broccoli and transfer to a large, shallow serving
bowl. Add the warm tahini sauce and toss gently. Sprinkle with the
reserved lemon zest and sesame seeds and serve at once.

Recipe by Vegan Planet by Robin Robertson

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