Creamy Lemon Rosemary Broccoli and Chicken Peas

Name: Creamy Lemon Rosemary Broccoli and Chicken Peas
Ingredients: 1 1/2 cups cooked chick peas; 1 1/2 cups broccoli florets; 1 cup veggie broth; 1/3 cup coconut cream; 1/4 cup lemon juice; 1 tbsp + 1 tbsp neutral oil; 1 tbsp lemon zest; 1 tbsp fresh rosemary, chopped; 3 medium garlic cloves, minced; 2 tsp corn starch, dissolved in 1/4 cup cold water; 1 tsp black pepper; 1 tsp sea salt

5 steps

Updated at: Wed, 16 Aug 2023 21:02:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories944.4 kcal (47%)

Total Fat29.1 g (42%)

Carbs151.4 g (58%)

Sugars40.8 g (45%)

Protein27.9 g (56%)

Sodium2262.8 mg (113%)

Fiber23.4 g (84%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 ½ cupschick peas

cooked

1 ½ cupsbroccoli florets

1 cupveggie broth

⅓ cupcoconut cream

¼ cuplemon juice

1 Tbspneutral oil

1 Tbsplemon zest

1 Tbspfresh rosemary

dissolved in 1/4 cup cold water

1 tspblack pepper

1 tspsea salt

Instructions

Step 1

🔹In a skillet heat up 1 tbsp oil on medium and once hot add the broccoli and chickpeas. Cook, stirring every now and then, until the broccoli has softened but still has some crunch and the chickpeas are crispy, ~12-15 mins. Remove from heat and set aside.

Step 2

🔹In a pot heat 1 tbsp oil on medium low heat and once hot add the rosemary and garlic. Saute 1-2 mins, stirring till the garlic starts to turn golden.

Step 3

🔹Add the broth, lemon zest, lemon juice, black pepper and salt. Turn the heat up to high and let reduce 10-12 mins.

Step 4

🔹Lower heat to medium and add the coconut cream and corn starch mix. Whisk to prevent clumps and continue cooking until sauce has thickened to a glaze-like consistency. Remove from heat.

Step 5

🔹Stir in the broccoli and chickpeas, gently mix then serve immediately with quinoa or your grain of choice. Enjoy!

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