Bogtastic Broccoli

 

Broccoli (definitely worth a fondle), leeks and chick peas in a banging mustard sauce. 

 

You need:

1. 3 or 4 leeks

2. 1 onion

3. Oil

4. 2 cloves of garlic

5. 2 carrots

6. 2 or 3 heads of broccoli

7. 400 ml of boiling water

8. Yeast extract (Marmite) or block of vegetable stock

9. Black pepper

10. 350 ml milk

11. 1 can of chickpeas

12. Big teaspoon of Dijon mustard

13. Lemon juice

14. 75 ml flour

15. Black mustard seeds

 

Do it

1. Boil the kettle. Make up 400 ml with a cube of Vegetable stock.

2. Put about 60 ml of sunflower oil into a large pot medium heat. 

3. Chop up onion, slice leeks thinly.

4. Add about a teaspoon of cumin seed and teaspoon of mustard seeds to oil.

5. Chop up 2 carrots into small pieces.

6. When cumin seeds are sizzling and just turning brown, add onion, leeks and garlic and carrots. Stir well. Then cover and let it cook slowly, stirring frequently.

7. Cut head of broccoli into smallish pieces and add to the onions and leeks and fry for another 8 mins or so.

8. Add about 200 ml of the stock and let it simmer for a few minutes.

9. Sprinkle in the 75 ml of flour. I know it seems a lot, but go with it. Mix it up well.

10. Slowly add the remaining stock and then the milk. When it is gently simmering add the large, heaped teaspoon of Dijon mustard (don't be tempted to use English mustard - it tastes shit in this recipe).

11. Add the chickpeas. Squeeze in some lemon juice. Add ground black pepper and salt.

12. Cook over low heat for as long as necessary. I like to keep this going for about 20 to 30 minutes. You need to stir regularly otherwise it'll burn.

This goes well with Radioactive rice.

Tasty, delicious and nutritious.