Broccoli and Chickpea Sauté

Ingredients:

• 3 tbsps olive oil

• 2- 3 garlic

• 200g/ half a red onion, thinly sliced

• 2 tsps red pepper flakes

• 2 ½ tsp fine sea salt

• 1 ½ tsp ground black pepper

• 1 tbsp cumin seeds

• 1 ground coriander seeds

• 880g boiled chickpeas

• 15g of freshly chopped parsley

• 250 ml water, halved

• 515g broccoli florets and shaved stems

• 15g fresh parsley, chopped

Directions:

1. Turn on heat to medium-high and set a cast iron on it to get hot. Coat the bottom of the skillet with 3 tbsp of olive oil.

2. Add in the chopped garlic, sliced onions, salt, red pepper flakes, ground black pepper, cumin seeds and ground coriander seeds. Sauté for 2 to 3 minutes.

3. Add in the chickpeas and toast for another 3 minutes. Then add in half of the water. Sauté for another 3 minutes to allow water to evaporate.

4. Fold in the broccoli and add in the remaining water. Then let sauté for 3 - 4 minutes until broccoli is bright green.

5. Toss in chopped parsley and taste to adjust seasonings. Turn off and serve with these warm red lentil wraps.