Biona's Creamy Lemon Chickpeas Meal Prep

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.