Big on Flavour, Light on Cooking Time - the Ultimate Midweek

• tiempo total: 10 minutes

Ingredientes

1 x 400g tin chickpeas, drained & rinsed

A handful of walnuts/almonds, roughly chopped

Pinch of cayenne pepper

2 tablespoons maple syrup

1 packet tenderstem broccoli (about 200g)

4 pittas/flatbreads, toasted

sprinkle of dried red chilli flakes

to garnish, optional)

For the tahini yoghurt

4 tablespoons coconut yoghurt

2 tablespoons tahini

2 tablespoons olive oil

1 lemon, juiced

1 teaspoon maple syrup

Instrucciones

Drizzle some olive oil in a large frying pan and place over high heat. Add the chickpeas and walnuts/almonds and fry for 3–5 minutes, tossing occasionally until they begin to turn golden.

Add the cayenne pepper and maple syrup; fry for 3 minutes until everything is sticky and coated. Remove from the pan and set aside to cool until needed.

Return the frying pan to the heat and fry the broccoli in 1 tablespoon of olive oil over high heat for 3–4 minutes, until tender with a bite and slightly charred.

To make the tahini yoghurt, mix all of the ingredients together and season to taste.

To serve, place a dollop of the yoghurt in the pitta (or on the flatbread), top with spinach, the broccoli and a sprinkling of the nuts and chickpeas. Feel free to add a little more sauce on top, along with a good crack of black pepper and a sprinkling of chilli flakes.