One Pan Tuscan Chickpeas (HC)
Ingredients
- 60g wholegrain rice
- 140g broccoli, cut into florets
- 1 tsp olive oil
- ½ onion, diced
- ¼ courgette, diced
- ½ tsp garlic powder
- 3 sun-dried tomatoes, chopped
- 30ml vegetable stock (low sodium)
- 200ml coconut milk
- Salt and black pepper, to taste
- 1 bowl of baby spinach
- 3 tbsp chickpeas, rinsed and drained
- 1 tbsp Parmesan cheese
- 1 tbsp fresh parsley, chopped (optional)
Instructions
Cook the rice according to the instructions on the packet.
Cook the broccoli in boiling water or a steamer for around 4–5 minutes until tender-crisp or cooked to your liking.
Heat the olive oil in a large frying pan over medium heat. Add the onion, courgette and garlic powder and sauté for about 1 minute until fragrant.
Add the sun-dried tomatoes and fry for 1–2 minutes to release their flavour. Pour in the vegetable stock and let the sauce reduce slightly.
Lower the heat and stir in the coconut milk. Bring the mixture to a gentle simmer, stirring occasionally. Season with salt and pepper to taste.
Add the baby spinach and chickpeas to the pan, stirring until the spinach wilts and the chickpeas are warmed through. Then stir in the Parmesan.
Sprinkle with chopped parsley for freshness.
Serve with rice and broccoli (or vegetables of your choice).