Chickpea and Vegetable Saute

Ingredients

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• Chickpeas Chickpeas 300g 1 & 1/2 cups
• Carrot Carrot 1 1
• Broccoli Broccoli 8 florets 8 florets
• Fresh Spinach Fresh Spinach 6 cups 6 cups
• Sunflower Seeds Sunflower Seeds 4 tbsp 4 tbsp
• Vegan Yoghurt Vegan Yoghurt 4 tbsp 4 tbsp
• Garlic Garlic 1/2 clove 1/2 clove
• Lemon Lemon 1/2 1/2
• Mint Mint 2 tsp 2 tsp
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Table Salt Table Salt pinch pinch
• Ground Black Pepper Ground Black Pepper to taste to taste

Instructions

1. 1.*Note: Pre-soak the chickpeas the night before.*
2. 2.We will want to cook the chickpeas in a ratio of 1:4 with water. Add the water to a saucepan and place on the stove, cooking to a boil. Once boiled add the chickpeas, reduce the heat to a simmer and cook for 60-90 minutes, until the chickpeas are soft.
3. 3.Take a well-deserved rest until the last 20 minutes of cooking the chickpeas. Add 1-2 tablespoons of olive oil to a frying pan/skillet and heat on the stove. Peel and chop the carrots, then add to the pan. Saute the carrots for 4-5 minutes.
4. 4.Bring a small pot of water to a boil. Reduce the heat, position a steamer basket over the pot and steam cook the broccoli florets. Cook for 4-5 minutes.
5. 5.Drain the chickpeas and then add to the pan with the carrots. Also add the spinach leaves, cook and stir for 5 minutes.
6. 6.Peel and mince the garlic. Finely chop the mint. Remove the broccoli from the steamer. Add all to the frying pan, season with salt and pepper, add some sunflower seeds and freshly squeezed lemon juice. Cook for a final 2 minutes.
7. 7.Serve with your preferred yoghurt and a pinch more mint.

Nutritional Information

• Calories:
  1001
• Fat:
  34g
• Sodium:
  235mg
• Carbs:
  132g
• Sugar:
  15g
• Protein:
  47g