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Ingredients

Sesame oil

2 tsp

Chickpeas

1 400g can, drained and rinsed

Chopped fresh dill

1 tablespoon

Broccoli

1/2 a head, washed and chopped into small florets

Baby spinach

2-3 handfuls

Soy sauce (or use tamari for gluten free option)

2-3 tbsp

Maple syrup (or liquid sweetener of choice)

1-2 tbsp
Tahini 4 tsp
Garlic 1 clove, minced
Ground ginger 1 1/2 tsp
Sesame seeds (optional – for topping)
Cooked rice or noodles (optional – to serve with)

Instructions

Step 1

Mix the soy sauce (or tamari), maple syrup, garlic, ground ginger and tahini in a small bowl until well combined. Taste and add any other ingredients to your preference.

Step 2

Heat a frying pan over a medium-high heat and add the sesame oil. Once hot, throw in the broccoli florets and saute for 3 minutes until the broccoli has softened slightly.

Step 3

Add in the chickpeas and the sauce and stir-fry for around 3-4 minutes until the liquid has coated the chickpeas and broccoli. If it’s starting to stick, add a splash of water.

Step 4

Add in the baby spinach and cook, while stirring, for another minute or so until it has wilted down.

Step 5

Serve on their own or with a side of noodles/rice/quinoa.

Step 6

Top with sesame seeds and enjoy!

Ingredients

Sesame oil

2 tsp

Chickpeas

1 400g can, drained and rinsed

Chopped fresh dill

1 tablespoon

Broccoli

1/2 a head, washed and chopped into small florets

Baby spinach

2-3 handfuls

Soy sauce (or use tamari for gluten free option)

2-3 tbsp

Maple syrup (or liquid sweetener of choice)

1-2 tbsp
Tahini 4 tsp
Garlic 1 clove, minced
Ground ginger 1 1/2 tsp
Sesame seeds (optional – for topping)
Cooked rice or noodles (optional – to serve with)

Instructions

Step 1

Mix the soy sauce (or tamari), maple syrup, garlic, ground ginger and tahini in a small bowl until well combined. Taste and add any other ingredients to your preference.

Step 2

Heat a frying pan over a medium-high heat and add the sesame oil. Once hot, throw in the broccoli florets and saute for 3 minutes until the broccoli has softened slightly.

Step 3

Add in the chickpeas and the sauce and stir-fry for around 3-4 minutes until the liquid has coated the chickpeas and broccoli. If it’s starting to stick, add a splash of water.

Step 4

Add in the baby spinach and cook, while stirring, for another minute or so until it has wilted down.

Step 5

Serve on their own or with a side of noodles/rice/quinoa.

Step 6

Top with sesame seeds and enjoy!

Ingredients

Sesame oil

2 tsp

Chickpeas

1 400g can, drained and rinsed

Chopped fresh dill

1 tablespoon

Broccoli

1/2 a head, washed and chopped into small florets

Baby spinach

2-3 handfuls

Soy sauce (or use tamari for gluten free option)

2-3 tbsp

Maple syrup (or liquid sweetener of choice)

1-2 tbsp
Tahini 4 tsp
Garlic 1 clove, minced
Ground ginger 1 1/2 tsp
Sesame seeds (optional – for topping)
Cooked rice or noodles (optional – to serve with)

Instructions

Step 1

Mix the soy sauce (or tamari), maple syrup, garlic, ground ginger and tahini in a small bowl until well combined. Taste and add any other ingredients to your preference.

Step 2

Heat a frying pan over a medium-high heat and add the sesame oil. Once hot, throw in the broccoli florets and saute for 3 minutes until the broccoli has softened slightly.

Step 3

Add in the chickpeas and the sauce and stir-fry for around 3-4 minutes until the liquid has coated the chickpeas and broccoli. If it’s starting to stick, add a splash of water.

Step 4

Add in the baby spinach and cook, while stirring, for another minute or so until it has wilted down.

Step 5

Serve on their own or with a side of noodles/rice/quinoa.

Step 6

Top with sesame seeds and enjoy!