Chickpeas and broccoli with almonds
Legumes don’t have to be served only as a stew. This stir-fry shows that chickpeas can be reinvented in a light, tasty and colourful recipe.
The secret lies in combining simple ingredients with a touch of creativity and taking advantage of all their nutritional potential: proteins, fibre, vitamins and that type of energy that feels good, especially if you play sport or simply want to take care of yourself without giving up the taste.
Duration: 15 minutes
Serves: 2
Difficulty: Easy
Equipment used: frying pan Vitrinor Alborán, in steel forged ECO
You will need:
· 200 g of cooked chickpeas (tinned, well drained)
· 150 g of broccoli
· 1 clove of garlic
· Sliced almonds
· Extra virgin olive oil
· A pinch of salt
How is it done?
Prepare the ingredients.
Wash the broccoli and cut it into small florets. Peel the garlic and slice it thinly.
The cooked chickpeas will be the stars of this quick recipe: they just need a good accompaniment and a frying pan that treats them with care.
Toast the almonds. Heat the frying pan without oil and add the sliced almonds.
Stir constantly until they take on a golden colour and give off that aroma of toasting that tells us its ready. Reserve them.
Sauté the garlic.
In the same frying pan, add a dash of olive oil and brown the garlic over medium heat. The aroma will alert you before it changes colour: do not let it go beyond golden, or it will become bitter.
Add the broccoli.
Add the florets and sauté them for about 5 minutes, until they are tender but crisp. Broccoli is a nutritional gem: provides fibre, iron, calcium and a good boost of vitamin C, perfect for boosting the immune system and maintaining energy levels.
Add the chickpeas.
Add the drained chickpeas, mix well and cook everything together for 3 minutes more. Chickpeas are a natural source of plant protein, magnesium and folic acid: an ideal combination for athletes or for those seeking healthy energy without excess fat.
Serve and finish.
Serve directly from the pan — Alborán looks wonderful on the table — and sprinkle the toasted almonds on top to create a delicious contrast between tender, crunchy and aromatic.
Tip:
If you wish to give it a different touch, add a pinch of cumin, turmeric or a few drops of lemon juice at the end.
You can also replace the broccoli with courgette or spinach: any vegetable sautéed is better when you cook it in a suitable frying pan.
A quick dish, balanced and without a single drop of guilt: very low in fat, high in fibre and full of flavour.
Because cooking healthily is not a question of time, but rather of imagination… and of a frying pan that meets the first requirement.
