Coriander Chickpea Bowl

Coriander Chickpea Bowl

We've been making this one on repeat and honestly can't stop. There's something about the combination of crispy charred broccoli, creamy coriander tofu sauce, and hearty chickpeas that just hits every single time. It's fresh, it's punchy, and it's got that lime zing that makes the whole thing feel alive. If you're after a bowl that looks impressive but comes together in 25 minutes, this is the one. Make it tonight, you won't regret it.

Cook: 25 min
Serves 3

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment
  • Blender
  • Lime juicer

Ingredients

  • 2 tbsp olive oil
  • 1 head of broccoli
  • 1 tsp fennel seeds
  • ½ tsp mustard powder
  • 50g fresh coriander
  • 150g spinach
  • 200g silken tofu
  • ½ tbsp white miso paste
  • 1 tbsp tamari
  • 1 lime
  • 1 onion
  • 1 leek
  • 2 cloves of garlic
  • 15g fresh ginger
  • ½ tsp chilli flakes
  • 2 400g tins of chickpeas
  • olive oil for drizzling
  • salt and pepper to taste
  • coconut yoghurt
  • chilli flakes
  • flatbread

Method

1

Roast the Broccoli

  • Slice the broccoli into small florets
  • Arrange on the lined baking tray, drizzle over the olive oil, spices and season with salt and pepper
  • Roast for 8-10 minutes until cooked and lightly charred
2

Make the coriander cream

  • Rip the coriander leaves from the stems and finely chop the stems, reserving for later
  • Juice the lime
  • Drain the tofu
  • Add the coriander leaves to a blender, saving a few to garnish
  • Add half of the spinach, miso, tamari, lime and silken tofu and blend until smooth, then set aside
3

Prep the ingredients

  • Dice the onion
  • Cut the leek in half and finely slice
  • Peel and grate the garlic and ginger
  • Drain the chickpeas
4

Make the base

  • Heat a drizzle of oil in a large frying pan a low heat
  • Add the onion, ginger, garlic and coriander stems, cooking for around 5 minutes until softened
  • Add the chickpeas, leek, coconut cream and half of the spinach to wilt
  • Stir the coriander cream through the chickpeas, warm everything in the pan and taste to season
5

Finish and serve

  • Spoon into bowls and top with the roasted broccoli
  • Finish with coconut yoghurt, chilli flakes and serve with flatbread

Tips & Variations

  • Don't skip the charring: We know it's tempting to pull the broccoli out early but those slightly dark, crispy edges are where all the flavour is. Give it the full 10 minutes and trust us on this one.
  • Use the coriander stems: A lot of people throw them away but we always chop them finely and stir them through the chickpeas for extra flavour. Nothing wasted, everything better.
  • Drain your tofu well: The drier your tofu before it goes in the blender, the thicker and creamier your sauce will be. Press it between a couple of sheets of kitchen paper for a few minutes before you start.

Why This Works

The real magic here is the coriander cream. Blending the tofu with fresh coriander leaves and lime juice turns something quite simple into this silky, vibrant sauce that coats everything beautifully. And roasting the broccoli until it's lightly charred adds this slightly smoky bitterness that balances the freshness of the sauce perfectly. It's one of those combinations that just makes sense.