One-Pot Mustardy Chickpeas
Serves
2
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
1 leek, washed, sliced
2 cloves garlic, minced
8.5 fl oz (250 ml) vegetable stock
7 oz (200 g) canned chickpeas, reserve brine
2 bay leaves
½ broccoli, cut into florets
½ tbsp Dijon mustard
½ lemon, juiced
0.4 oz (10 g) chives, chopped
Nutrition
(Per Serving)
Calories
377
Fats
17 g
Protein
13 g
Carbs
43 g
Instructions
- Heat 2 tablespoons olive oil in pot over medium heat. Sauté leeks and garlic with pinch of salt for 10 minutes until softened.
- Add vegetable stock, chickpeas, chickpea brine, and bay leaves. Bring to boil, then reduce heat to medium-low and simmer for 10 minutes.
- Remove bay leaves, then puree ¼ mixture before returning to pot for thicker consistency
- Add broccoli, cover pot, and cook for 10 minutes.
- Stir in mustard and lemon juice, garnish with chives, and serve.