Effortless Broccoli Chickpea Spinach (Print Version)
# Ingredients:
01 -
Fine sea salt, as much as you like.
02 -
Fresh parsley for topping, 3 tbsp.
03 -
Sunflower seeds, 2 tbsp.
04 -
Light sesame seeds, 2 tbsp.
05 -
Ground black pepper, 1/2 tsp.
06 -
Medium mustard, 3 tsp.
07 -
Fresh parsley, 25g.
08 -
Fresh spinach, 80g.
09 -
Nutritional yeast flakes, 4 tbsp.
10 -
Cashews, 25g.
11 -
Cooked chickpeas, 240g.
12 -
Vegetable broth, 750ml.
13 -
Ground nutmeg, 1/4 tsp.
14 -
Cayenne pepper, 3/4 tsp.
15 -
Extra virgin olive oil, 2 tbsp.
16 -
Fresh broccoli, 500g.
17 -
Celery root, 200g.
18 -
Potatoes, 300g.
19 -
Garlic cloves, 3 pcs.
20 -
Raw onion, 1 pc.
# Instructions:
01 -
Pour in the chickpeas now. Toss in the cashews, spinach, parsley, mustard, and yeast flakes, mix with some soup and blend till smooth, stir everything in and give it a taste.
02 -
Toast sunflower seeds and sesame in a pan. Throw in parsley and some salt when they're golden.
03 -
Now add broccoli and toss it around a bit. Pour in the broth and let it all simmer gently for about 8 minutes.
04 -
Heat up your oil, cook up the onion and garlic till they smell awesome. Next, add celery and potato with your spices, keep frying for two to three minutes.
05 -
Chop onion into cubes, mince the garlic. Cut celery and potatoes into chunks (about 2cm). Break your broccoli into pieces.
# Notes:
01 -
Don't forget some toasted garlic bread on the side.
02 -
Pile those roasted seeds on top when serving.
03 -
You can use every part of the parsley, stems and all.