This recipe is not much of a recipe, but it is tasty and makes a good make-ahead meal, or last minute throw-it together dinner. In our case, I made it ahead for dinner Friday night, but then we saved it for Saturday. We paired it with this happy salad, of spinach, sprouted mung beans, tomatoes, mushrooms, and apple cider vinegar.
Chop 4-5 small potatoes and boil about 10 minutes until soft. Drain in a colander and set aside. Toast 1/3 cup of raw almonds in a dry pan, or in the oven. Set aside. Saute 5-6 garlic cloves in 1 TBL olive oil and 3 TBL lemon juice, add 1 TBL hot chili flakes. Add in one can of drained and rinsed chickpeas. Stir in potatoes and 1 cup of broccoli. Add a little more lemon juice or water to the pan it if is too dry. Stir in almonds and season with salt and pepper.