Recipe by @lydiaeatsvegan

This is a bowl full of goodness and full of amazing flavour too! This will keep you super full and satisfied but most importantly, it will nourish your body! It has protein,  unrefined carbs, fibre and healthy fats. All foods that will contribute to a healthy lifestyle.

Ingredients:  

Creamy chickpeas

1 can of chickpeas

1 tsp of extra virgin olive oil #

2 tbsp of tomato puree

1 clove of garlic

1 white onion

1 meat free chicken stock cube (or a vegetable stock cube) + 200ml of water

half tbsp of everyday seasoning*

half tbsp of curry powder**

75ml of alpro single soya cream***   

-        100g of quinoa (50g per person)

-        100g of tenderstem broccoli (50g per person)

-        1 plantain

-        1 avocado (+ avocado topping to season)

-        A handful of coriander, sea salt and chilli flakes (optional)

STEP 1. Chop and dice your onions and garlic. Drain your chickpeas. Measure out your quinoa and rinse the grains. Peel and chop your plantain into even slices. Preheat the oven to 180℃.   

STEP 2. Start by cooking your quinoa. Add your quinoa to a pan with 150ml of water (per 50g) and a sprinkle of salt. Bring it to a boil with the lid on, then lower the heat and remove the lid for around 15 minutes. Once all the water has evaporated from the grains, cover with a lid and allow it to steam.    

STEP 3. In a pan, heat 1 tsp of oil. Once hot, add your onion and sauté for around 3 minutes until soft. Then add your garlic and sauté until fragrant. Add your tomato puree and 1 tbsp of water to the pan. Mix and combine. Then add your chickpeas and stir. Allow it to simmer for around a minute.   

STEP 4. Mix your stock cube with 200ml of water and add to the pan. Then add your seasoning. Mix it together and let it simmer, reduce to medium heat and cook for 5-7 minutes until a thick sauce forms .  

STEP 5. While the chickpeas are cooking, place your plantain on parchment paper on a baking tray and put in the oven for 15-20 minutes until golden brown.  

STEP 6. Add your cream to the chickpeas and mix. Let it simmer for another 5 minutes. Turn off the heat and set aside.

STEP 7. Then roast your tenderstem broccoli. Once the plantain is almost done, add tenderstem broccoli, coated in a little olive oil, sea salt and black pepper to the baking tray.  

STEP 8. Slice your avocado in half, peel and slice. Then serve your chickpeas, quinoa, broccoli and plantain on a plate, dividing it into two per person. Top your chickpeas with chopped coriander and chilli flakes. Top your avocado with avocado topping**** and serve!  

* I recommend Dunns river everyday seasoning ** I recommend Lion curry powder *** Or an alternative like coconut milk or oat cream