Coriander Chickpea Bowl
- Super simple
- 0:25 m
- 19 ingredients
Looking for a quick protein fix that's tasty and plant-based? This Coriander Chickpea Bowl is a protein powerhouse that's perfect for any mid-week meal. Roasted broccoli with a hint of fennel and mustard, silky coriander cream blended with fresh herbs and the protein punch of silken tofu. Throw in chickpeas and a mix of veggies and top it off with coconut yogurt. It's healthy, it's speedy, and it shows off the best of what spring has to offer.
Serves: 3
Ingredients
For the Broccoli
- 2 tbsp olive oil
- 1 head of broccoli
- 1 tsp fennel seeds
- ½ tsp mustard powder
For the coriander cream
- 50g fresh coriander
- 150g spinach
- 200g silken tofu
- ½ tbsp white miso paste
- 1 tbsp tamari
- 1 lime
For the Base
- 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
To Serve
- coconut yoghurt
- chilli flakes
- flatbread
Before you start
Oven 220C fan | Baking tray lined with baking paper | Frying pan | Blender
Step 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
Ingredients
- 2 tbsp olive oil
- 1 head of broccoli
- 1 tsp fennel seeds
- ½ tsp mustard powder
Step 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
Ingredients
- 50g fresh coriander
- 150g spinach
- 200g silken tofu
- ½ tbsp white miso paste
- 1 tbsp tamari
- 1 lime
Step 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
Ingredients
- 1 onion
- 1 leek
- 2 cloves of garlic
- 15g fresh ginger
- 2 400g tins of chickpeas
Step 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
Ingredients
- ½ tsp chilli flakes
- olive oil for drizzling
- salt and pepper to taste
Step 5
Finish and serve
- Spoon into bowls and top with the roasted broccoli
- Finish with coconut yoghurt, chilli flakes and serve with flatbread
Ingredients
- coconut yoghurt
- chilli flakes
- flatbread