Braised Chickpeas with Green Beans, Mushrooms & Parsley Pesto - Recipe

Serves

Prep in

20 minutes

Cooks in

15 minutes

This super simple dish is packed with fibre thanks to the abundance of vegetables. The chickpeas add some plant-based protein & the delightfully verdant parsley pesto brings everything together to create a simple, yet delicious, lunch or dinner.

Key Facts

Plant-Powered
Vegan
High Fibre
Simple & Delicious

Ingredients

For the chickpeas:

1 x 400g tin chickpeas
1/2 head broccoli
250g green beans
200g chestnut mushrooms
50g sundried tomatoes
200ml vegetable stock
juice of 1/2 a lemon
pinch of Himalayan salt
freshly ground black pepper

For the pesto:

1 clove of garlic
juice of 1/2 a lemon
1/4 cup pine nuts
large bunch of fresh flat leaf parsley
2 tbsp extra virgin olive oil
salt & pepper to taste

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Preparation

01

Drain and rinse the chickpeas, if possible then soak them in filtered water for 2-8 hours. Drain and rinse again.

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02

Add them to a saucepan with the stock and lemon juice, bring to a simmer whilst you prep the rest of the ingredients.

03

Top and tail the beans and separate the broccoli into florets, add these to the chickpeas, cover with a lid and cook for 5 minutes until tender.

04

Thickly slice the mushrooms and add to a frying pan, season with a pinch of salt and a few good grinds of black pepper. Cook on a gentle heat for 6-8 minutes until fragrant but not super soft. Add to the pan with the chickpeas.

05

Chop the sundried tomatoes into pieces and stir through the chickpea mix, taste for seasoning and adjust if necessary.

06

To make the pesto add all the ingredients except the oil to a food processor and blend until smooth, alternatively grind to a paste using a pestle and mortar. Slowly add the oil until you reach your desired consistency, sometimes I choose to keep it as a drier paste to incorporate into the remaining braising liquid from the chickpeas.