Super fast, nutritious, comforting, an endlessly flexible recipe perfect for quick lunches and making smart use of left-overs.
For an even richer flavour you could try frying the vegetables in 100ml (1/2 cup) vegetable stock rather than plain water.
For an extra energy and nutrition boost add some nuts or seeds!
(Makes 1 portion. Check the Meal Plans to see how may portions you should make!)
- 1 medium clove, Garlic
- 150g (1 cup minus 1 tbsp) Chickpeas, cooked
- 1/4 tsp Salt
- 1/2 tsp Black Pepper, crushed
- Juice of 1/2 Lime
- 80g (1/2 cup, 2.8oz) Baby Corn
- 80g (1 cup, 2.80z) Carrot, julienned
- 80g (1 cup, 2.80z) Asparagus Shoots, halved
Blend the Garlic, Chickpeas, Salt, Pepper & Lime juice, until smooth. Add a little water to help with the blending and to make a puréed consistency. Set aside.
In a large wok or pan, place the Asparagus, Carrot and Baby Corn. Add 100ml (1/2 cup) water and fry on a medium heat, stirring often, until the water has fully reduced. The vegetables should still be crunchy and have some ‘bite’ to them.
Add the chickpea purée to the vegetables and stir well on a low heat for a couple of minutes, then serve.
Imperial weights and measures are approximations only. For best results use a small digital scale that can measure grams.
The nutrition labels, macronutrient images and calorie information are approximate guides only, the precise nutritional content of the meals is subject to change as the recipes are adjusted and improved.
Where recipes have been adjusted or inspired by third parties, credit is duly given. All ingredient information, photography and text is original and owned by Plant-Based Plan.