Broccili and chickpeas recipe
Broccili and chickpeas recipe
Broccili and chickpeas recipe

Spicy Chickpeas and Broccoli

By Mrs. Cents  

July 8, 2016

A hearty, healthy chickpea dish that is quick and easy to make. Perfect for a cold winters night or any time you want a fast but nutritious meal.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 6 Servings


1 large or 2 medium head of broccoli

5 cups cooked chickpeas

2 medium onions

680 g tomato passata

2 tbsp curry powder

1 tsp garlic powder

1 tsp cumin powder

1 tbsp garam masala

1 tsp pink himalayan salt

1 can coconut cream

2 tbsp olive oil

2 cups basmati rice

1/2 tsp turmeric


1dice the onions

2wash and chop the head of broccoli into small florets

3Heat the olive oil over a medium heat.

4Saute the onion over a medium heat for 1-2 minutes or until they become translucent.

5Add the spices and stir for 15-30 seconds.

6Add the bottle of tomato passata and stir to combine.

7Add half a bottle of water and stir.

8Add the chickpeas and broccoli and stir well.

9Place the lid on the saucepan and bring to a rolling boil.

10Turn down to a simmer and cook until the broccoli is tender.

11While the broccoli is cooking place the rice and turmeric into a medium saucepan. Add 4 cups of water and bring to the boil.

12Turn down to a simmer and cook without removing the lid for 10-12 minutes.

13Once all of the water has evaporated turn the heat off and allow the rice to stand for 10 minutes. Serve.


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