Bright, creamy and full of winter warmth, this “Creamy Lemon Chickpeas” plate is the kind of simple, nourishing meal that brings some sunshine to even the darkest January days. With soft chickpeas bathed in a lemony, herby sauce, it’s ideal for batch-cooking and warming you through on chilly evenings.
Ingredients:
- 1 tbsp Biona Extra Virgin Olive Oil
- 2 x 400g tins Biona Chickpeas, drained
- 3 garlic cloves, minced
- ½ tsp chilli flakes
- ½ tsp turmeric
- 150ml vegetable stock
- 150ml unsweetened soya milk
- 10g dill, chopped
- 15g flat leaf parsley, chopped
- 80g baby leaf spinach
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
Method:
1
Heat the olive oil in a pan over medium heat. Add the chickpeas, chilli flakes, turmeric, and garlic. Fry for about 5 minutes, stirring occasionally.
2
Add the vegetable stock and soy milk and a generous pinch of salt and simmer for about 10 minutes, stirring occasionally, until the liquid reduces and thickens slightly.
3
Add in the spinach and stir through until wilted. Add the dill, parsley, lemon juice and zest and stir until it’s evenly combined.
4
Eat straight away or pop it in a tupperware as meal prep for the week!
5
We’ve topped ours with roasted broccoli and cauliflower, extra dill, and a drizzle of olive oil — but feel free to add your favourite toppings. This also pairs beautifully with crusty bread or a scoop of rice.
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