Creamy Lemon Chickpeas Meal Prep
Ingredients
1 tbsp Biona Extra Virgin Olive Oil
2 x 400g tins Biona Chickpeas, drained
3 garlic cloves, minced
½ tsp chilli flakes
½ tsp turmeric
150ml vegetable stock
150ml unsweetened soya milk
10g dill, chopped
15g flat leaf parsley, chopped
80g baby leaf spinach
Zest of 1 lemon
1 tbsp fresh lemon juice
Method
- Heat the olive oil in a pan over medium heat. Add the chickpeas, chilli flakes, turmeric, and garlic. Fry for about 5 minutes, stirring occasionally.
- Add the vegetable stock and soy milk and a generous pinch of salt and simmer for about 10 minutes, stirring occasionally, until the liquid reduces and thickens slightly.
- Add in the spinach and stir through until wilted. Add the dill, parsley, lemon juice and zest and stir until it’s evenly combined.
- Eat straight away or pop it in a tupperware as meal prep for the week!
- We’ve topped ours with roasted broccoli and cauliflower, extra dill, and a drizzle of olive oil — but feel free to add your favourite toppings. This also pairs beautifully with crusty bread or a scoop of rice.
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