Sumac greens with chickpeas

Look for a good grassy-green flavoursome olive oil to team with the lemony sumac and garlic and then be sure to keep your vegetables lightly cooked to maintain their crunch. The yoghurt works to give a fresh Middle-Eastern feel to this dish.

Ingredients

¼ cup	Olive oil
1	Onion, chopped
3 cloves	Garlic, crushed
1 Tbsp	Sumac (Main)
250 g	Green beans, blanched (Main)
1 head	Broccoli, cut thinly (Main)
420 g	Tin chickpeas, drained (Main)
1 serving	Salt and freshly ground black pepper

Dressing

½ cup	Greek yoghurt
½ tsp	Sumac (Main)
2 Tbsp	Lemon juice
¼ cup	Toasted hazelnuts

Directions

1. Heat the oil in a frying pan. Add the onion and garlic, cooking until softened. Stir through the sumac for one minute. Add the beans and broccoli tossing occasionally until crispy and just cooked through.

2. Add the chickpeas, heating though. Season with salt and freshly ground pepper.

3. Combine the yoghurt, sumac and lemon juice in a small bowl.

4. Serve the dish warm with a dollop of yoghurt, or stir it through, and a scattering of hazelnuts.

See more of Angela's green recipes

• Green risotto
• Green apple tart