Ingredients

2 tablespoons olive oil
1 small onions or 1 medium onion , chopped
4 garlic cloves , peeled and minced
1 inch piece gingerroot , peeled and minced
4 cups broccoli florets
1 can chickpeas , drained and rinsed
2 tablespoons curry powder
1 vegetarian chicken bouillon cube
1 can coconut milk
salt and pepper
Chickpeas and Broccoli Coconut Curry is a delicious vegan recipe that is perfect for those looking for a healthy and flavorful meal. It is a great option for meal prep and can easily be reheated for lunch or dinner during the week. The combination of the creamy coconut milk with the spicy curry powder and the crisp broccoli and chickpeas makes this recipe both satisfying and nutritious.

Instructions

1.Heat oil in a large pot over medium heat. Add onions and cook until translucent.
2.Add garlic, ginger and curry powder. Stir and cook for 1 minute.
3.Add broccoli florets and cook for 6-7 minutes.
4.Add chickpeas, coconut milk and bouillon cube. Bring to a simmer and cook until broccoli is tender.
5.Season with salt and pepper to taste.

PROS

Chickpeas and Broccoli Coconut Curry is a delicious recipe that is vegan, gluten-free, and perfect for meal prep.

Broccoli is packed with vitamins A and C, and chickpeas are high in protein and fiber.

This recipe is flavorful and satisfying, making it a satisfying meal on its own or it can be paired with rice or quinoa.

CONS

This recipe can be high in calories if too much coconut milk is used.

It should be balanced with additional vegetables and portioned appropriately.

HEALTH & BENEFITS

Chickpeas and Broccoli Coconut Curry is packed with nutrition. Broccoli is high in vitamin A, C, and K, and fiber.
Chickpeas are an excellent source of plant-based protein, fiber and micronutrients, such as magnesium and folate.
Coconut milk is a good source of medium-chain triglycerides, which have been associated with weight loss and improved heart health.

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