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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