Coriander Chickpea Bowl

Super simple
Super simple
Super simple
Super simple
0:25 m

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.

Start cooking ➞




For the Broccoli

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 head of broccoli<item-todo-done><item-todo-done>1 tsp fennel seeds<item-todo-done><item-todo-done>½ tsp mustard powder<item-todo-done>

For the coriander cream

<item-todo-done>50g fresh coriander<item-todo-done><item-todo-done>150g spinach<item-todo-done><item-todo-done>200g silken tofu<item-todo-done><item-todo-done>½ tbsp white miso paste<item-todo-done><item-todo-done>1 tbsp tamari<item-todo-done><item-todo-done>1 lime<item-todo-done>

For the Base

<item-todo-done>1 onion<item-todo-done><item-todo-done>1 leek<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>15g fresh ginger<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>2 400g tins of chickpeas<item-todo-done><item-todo-done> olive oil for drizzling<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

To Serve

<item-todo-done> coconut yoghurt<item-todo-done><item-todo-done> chilli flakes<item-todo-done><item-todo-done> flatbread<item-todo-done>

Before you start

Oven 220C fan | Baking tray lined with baking paper | Frying pan | Blender

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

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

Prep the ingredients

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

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

Finish and serve

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