Coriander Chickpea Bowl
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
Ingredients
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