Chickpea with broccoli
By: Agi Kaja
Easy and quick (if you use canned chickpea) wholefood recipe! This is a structural duo of naturally protein-rich Chickpeas and broccoli, delivering an intact fibre matrix and real plant protein without the industrial fillers. It’s a slow-release, nutrient-dense meal that requires actual chewing and keeps your energy stable until dinner.
Recipe from Whole Food Earth®
Chickpea with broccoli
Category
LegumesCuisine
AtlanticServings
2Prep Time
10 minutesCook Time
15 minutesEasy and quick (if you use canned chickpea) wholefood recipe!
Ingredients
-
chickpea (drained, 1 can 400g)
- broccoli 250 g (fresh or frozen)
-
garlic - 2 cloves chopped or 2 tsp garlic powder
-
extra virgin olive oil 3-4 tbsp
- organic ground cumin 1 tsp
-
Celtic salt (for taste)
-
teriyaki sauce 1 tbsp
- apple cider vinegar 1 tbsp
-
organic chilli flakes for taste
-
organic dried oregano (optional)
Directions
- Drain the chickpea (save the water - aquafaba, you can use it as an egg replacer in many dishes).
- Chop the broccoli into same size pieces. In a large pan add, the broccoli, a bit of water and a bit of salt. Steam for more or less 7-9 minutes until tender (the water will evaporate).
- Add a bit of olive oil and chopped garlic. Fry for a minute.
- Add the chickpeas, teriyaki sauce, salt, vinegar cumin and chilli flakes. Mix and fry for another minute.
- Drizzle with some extra olive oil. Enjoy with a slice of sourdough.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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