Salad of broccoli and chickpeas recipe
Cooking with Tenderstem broccoli is an absolute joy, due to its ease, unique flavour and texture. The mild, yet vibrant flavours provide a wonderful cooking canvas for any flavour or accompaniment. It can be used in a range of different cuisines and brings the best out of the ingredients. Its tenderness means it is perfectly suited for refreshing summer dishes.
Ingredients
- 2 tbsp Olive oil
- 1 Cumin seeds
- 1 Clove garlic, thinly sliced
- 2 Small red chillies, finely chopped
- 200 g Tenderstem broccoli, cut into whole florets and slice the stems cut into diagonal spears
- 200 g Chickpeas boiled/canned
- 1 Medium red onion, thickly sliced
- 1 Medium red pepper, cut into julienne
- 2 tbsp Lime juice
- 2 pinches Sea salt & black pepper
- 1 handful Chopped coriander
- 2 tbsp Olive oil
- 1 Cumin seeds
- 1 Clove garlic, thinly sliced
- 2 Small red chillies, finely chopped
- 7.1 oz Tenderstem broccoli, cut into whole florets and slice the stems cut into diagonal spears
- 7.1 oz Chickpeas boiled/canned
- 1 Medium red onion, thickly sliced
- 1 Medium red pepper, cut into julienne
- 2 tbsp Lime juice
- 2 pinches Sea salt & black pepper
- 1 handful Chopped coriander
- 2 tbsp Olive oil
- 1 Cumin seeds
- 1 Clove garlic, thinly sliced
- 2 Small red chillies, finely chopped
- 7.1 oz Tenderstem broccoli, cut into whole florets and slice the stems cut into diagonal spears
- 7.1 oz Chickpeas boiled/canned
- 1 Medium red onion, thickly sliced
- 1 Medium red pepper, cut into julienne
- 2 tbsp Lime juice
- 2 pinches Sea salt & black pepper
- 1 handful Chopped coriander
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Heat oil in a non-stick wok, sauté cumin seeds and garlic to translucent, and add red chilli and broccoli and sauté for 1 minute. Add chickpeas, onion and red pepper.
- Sauté for 30 seconds and remove from heat and add limejuice and correct the seasoning with salt and pepper. Toss through the coriander and serve immediately.
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