What I Ate Today: Spiced Chickpea & Broccoli Bowl
As a vegan, chickpeas (aka garbanzo beans) have become a staple part of my everyday diet. They’re naturally gluten and wheat free so they’re suitable for all types of healthy diets. High in protein and fiber and considered a complex carbohydrate, chickpeas make for a healthy and filling incorporation to any dish.
These powerful little legumes are super versatile and they can be used in salads, soups, stews, chilis, or made into patties, homemade veggie burgers, flours, dips….the drooling list goes on!
This recipe is one of my favourites because it’s very easy to make and takes only a few minutes out of your day. It’s a hearty plant based dish that makes good use of nutrient dense wholefoods combined with fragrant spices enjoyable for your palette.
What you’ll need:
15oz can of rinsed organic no salt added chickpeas (soak them for a few minutes in water)
2 cups of broccoli florets
1 cup of chopped bell peppers (keep raw)
1 minced garlic
1 tbsp of lemon juice squeezed
2 tbsp of organic coconut oil (for frying)
1 tsp of cumin
1/4 tsp of paprika
1 tsp of chili powder
1/2 tsp of coriander
Fresh ground pepper
Fresh baby spinach (raw)
Optional: 1/2 tsp of cayenne pepper (I made this optional as some people prefer their food not too spicy)
In a small frying pan or skillet, heat coconut oil with minced garlic until golden brown. Stir in chickpeas and then add spices. Cook for a few minutes until nicely coated. Remove from heat.
Alternatively, you can bake the chickpeas (evenly coated in coconut oil and spices) at 350 F for 15 minutes until golden brown and heated.
In a separate pot, steam broccoli florets.
In your serving bowl, add baby spinach and chopped bell peppers. Squeeze lemon juice and mix. Add in chickpeas and broccoli. Enjoy!