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India   -   Spaghetti With Curried Broccoli And Chickpeas   adapted from Vegetarian Pasta by Marlena Spieler

  • 1 Medium Onion -- finely chopped
  • 5 Cloves Garlic -- finely chopped
  • 1 Teaspoon Ginger -- finely chopped
  • 1 Medium Jalapeno -- finely chopped
  • 1 Ounce Butter
  • 1 Teaspoon Curry Powder
  • 1/2 Teaspoon Cumin
  • 6 Pods Cardamom
  • 1 Can Chickpeas -- drained
  • 2 Teaspoons Chickpea Flour
  • 3/4 Cup Vegetable Broth
  • 1 Pound Broccoli -- sliced
  • 1 Cup Yogurt
  • Salt -- to taste
  • Cayenne -- to taste
  • 12 Ounces Spaghetti
  • 1 Lemon Lemon Juice
  • 2 Teaspoons Cilantro -- finely chopped
Directions Saute onion, garlic, ginger and jalapeno in butter until soft. Add spices and cook for 2 minutes. Add chickpeas and flour and cook for 2 minutes. Add broth and bring to a boil. Add broccoli and simmer until tender about 6 minutes. Remove broccoli from sauce and then increase heat and reduce sauce until it is very thick. Remove from heat and stir in yogurt and return broccoli to the pan. Add salt and cayenne. Set over very low heat to keep warm. Cook pasta as directed. Toss with broccoli sauce, sprinkle with lemon juice and cilantro and serve.
Serves 4
Time to Make 0:00

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