Recette complète facile et rapide (si vous utilisez des pois chiches en conserve) ! Il s'agit d'un duo structurel de pois chiches et de brocolis naturellement riches en protéines, offrant une matrice de fibres intacte et de vraies protéines végétales sans les épaississants industriels. C'est un repas à libération lente, riche en nutriments, qui nécessite une mastication réelle et maintient votre énergie stable jusqu'au dîner.
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.
