Nothing is better for the Liver energy than the humble dandelion! Chickpeas and sesame will add a bit of sweetening.

Yields1 Serving
 1 tablespoon oil.
 2 cloves garlic
 1 bunch dandelion greens, chopped small
 Water
 1 cup chickpeas, drained
 2 tablespoons tahini paste
 Juice of 1 lemon
 Salt and pepper to taste
1

Heat the garlic in the oil. Add salt.

2

Toss in the dandelion and sauté for 2 minutes.

3

Add enough water to cover the greens, cover and cook for 5 minutes.

4

Add the chickpeas, and continue to cook uncovered until the water has evaporated.

5

For the sauce, combine the tahini, salt, pepper and lemon. Add additional water as needed for a smooth sauce.

6

Stir the sauce into the dandelion and serve.

Ingredients

 1 tablespoon oil.
 2 cloves garlic
 1 bunch dandelion greens, chopped small
 Water
 1 cup chickpeas, drained
 2 tablespoons tahini paste
 Juice of 1 lemon
 Salt and pepper to taste

Directions

1

Heat the garlic in the oil. Add salt.

2

Toss in the dandelion and sauté for 2 minutes.

3

Add enough water to cover the greens, cover and cook for 5 minutes.

4

Add the chickpeas, and continue to cook uncovered until the water has evaporated.

5

For the sauce, combine the tahini, salt, pepper and lemon. Add additional water as needed for a smooth sauce.

6

Stir the sauce into the dandelion and serve.

DANDELION WITH CHICKPEAS

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