CREAMY HERBY LEMON CHICKPEAS 🍋

CREAMY HERBY LEMON CHICKPEAS 🍋 Breaking up the pancakes with my new favourite chickpea dish 🍃 dig that tin out from the cupboard and give this a go! Bursting with fresh, herby, citrusy flavour 💥 Frying off the chickpeas in olive oil with lots of garlic, chilli flakes and a little bit of turmeric first lets them take on loads of flavour before they’re simmered in the creamy sauce and finished with dill, parsley and spinach 🌿 Recipe serves 2 1 tbsp olive oil 1 x 400g tin of chickpeas, drained 3 garlic cloves, minced 1/2 tsp chilli flakes 1/2 tsp turmeric 150ml vegetable stock 200ml unsweetened soya milk 10g dill, chopped 15g flat leaf parsley, chopped 80g baby leaf spinach Zest of 1 lemon 1 tbsp of fresh lemon juice To serve: Lemon zest Chilli flakes Chopped fresh dill EVOO Add the olive oil to a pan on a medium heat. Add the chickpeas, chilli flakes, turmeric and a generous pinch of salt. Fry for about 5 minutes over the heat. Add the vegetable stock and soy milk and simmer for about 10 minutes, stirring occasionally, until the liquid reduces and thickens slightly. Stir in the dill, parsley and spinach. Stir through until wilted. Stir through the lemon juice and zest and top with more herbs, lemon zest, chilli flakes and a drizzle of extra virgin olive oil. Enjoy! 💛

Great

% Daily Values based on a 2,000 calorie diet