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!
