INGREDIENTS
1 tsp
Aleppo pepper
2 lb
Broccoli
1
Garlic clove, small
4
Garlic cloves
1
Lemon
1
Lemon, Juice from
1
Onion, large
1
Reserved broccoli florets
2
Russet potatoes, cut into cubes, about 13 ounces, small
6 cups
Stock
2 tbsp
Tahini
1 pinch
Cayenne
1/4 tsp
Sea salt
1 tbsp
Olive oil
1/2 tsp
Cumin
1 tbsp
Water