Savor the rich flavors of One-Pot Mustardy Chickpeas, a nourishing dish that’s simple to make and packed with deliciousness. Tender chickpeas and broccoli simmered in vegetable stock are elevated with the tang of Dijon mustard, a splash of lemon, and fresh chives.
This comforting meal is perfect for busy days, as it’s quick to prepare and cooked all in one pot, making cleanup a breeze. With the creamy texture and bold mustard flavor, it’s the perfect balance of hearty and light. Ready for a flavorful, plant-based meal in no time?
Recipe
How to Prepare
Heat 2 tablespoons of olive oil in a pot over medium heat, and sauté the leeks and garlic with a pinch of salt for 10 minutes until softened.
Add the vegetable stock, chickpeas and their brine, and bay leaves. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Remove the bay leaves, then puree ¼ of the mixture before returning it to the pot for a thicker consistency.
Add the broccoli, cover the pot, and cook for a further 10 minutes.
Stir in mustard and lemon juice, garnish with chives, and serve.
