¡Una receta de alimentos integrales fácil y rápida (si usas garbanzos en conserva)! Este es un dúo estructural de garbanzos, naturalmente ricos en proteínas, y brócoli, que aporta una matriz de fibra intacta y proteína vegetal real sin los rellenos industriales. Es una comida de liberación lenta y densa en nutrientes que requiere masticar de verdad y mantiene tu energía estable hasta la cena.
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
-
chickpea (drained, 1 can 400g)
-
broccoli 250 g (fresh or frozen)
-
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
-
Celtic salt (for taste)
-
teriyaki sauce 1 tbsp
-
apple cider vinegar 1 tbsp
-
organic chilli flakes for taste
-
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.
