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One-Pot Mustardy Chickpeas

One-Pot Mustardy Chickpeas

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

Serves 2

1 leek, washed & sliced

2 cloves garlic, minced

8.5 fl oz. (250ml) vegetable stock

7 oz. (200g) canned chickpeas, reserve the brine

2 bay leaves

½ broccoli, cut into florets

½ tbsp. Dijon mustard

½ lemon, juiced

0.4 oz. (10g) chives, chopped

Broccoli Recipe Pack

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.

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