Easy and quick (if you use canned chickpea) wholefood recipe! This is a structural duo of naturally protein-rich Chickpeas and broccoli, delivering an intact fibre matrix and real plant protein without the industrial fillers. It’s a slow-release, nutrient-dense meal that requires actual chewing and keeps your energy stable until dinner.
Chickpea with broccoli
Rated 5.0 stars by 1 users
Cuisine
Atlantic
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
Easy and quick (if you use canned chickpea) wholefood recipe!
AK
Ingredients
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chickpea (drained, 1 can 400g)
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broccoli 250 g (fresh or frozen)
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garlic - 2 cloves chopped or 2 tsp garlic powder
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extra virgin olive oil 3-4 tbsp
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organic ground cumin 1 tsp
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Celtic salt (for taste)
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teriyaki sauce 1 tbsp
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apple cider vinegar 1 tbsp
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organic chilli flakes for taste
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organic dried oregano (optional)
Directions
Drain the chickpea (save the water - aquafaba, you can use it as an egg replacer in many dishes).
Chop the broccoli into same size pieces. In a large pan add, the broccoli, a bit of water and a bit of salt. Steam for more or less 7-9 minutes until tender (the water will evaporate).
Add a bit of olive oil and chopped garlic. Fry for a minute.
Add the chickpeas, teriyaki sauce, salt, vinegar cumin and chilli flakes. Mix and fry for another minute.
Drizzle with some extra olive oil. Enjoy with a slice of sourdough.
