Ingredients
- 150g Broccoli Florets
- 400g Chickpeas Drained and Rinsed
- 2 tbsp Olive Oil
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2 tsp Turmeric Powder
- 1/4 tsp Chilli Powder Adjust to Taste
- 1/2 tsp Garam Masala
- Salt
- 2tbsp Natural Yoghurt for Serving
- Fresh Coriander Leaves for Garnish
- Lemon Wedges for Serving
Method
Step 1: Prep for the Microwave
In a microwave-safe bowl, combine the broccoli florets and chickpeas. Drizzle with olive oil and toss well. You want each piece of broccoli to be evenly coated in the olive oil.
The olive oil will not just help cook the broccoli but will also help the spices stick to the broccoli.
Step 2: Add Spices
Sprinkle cumin, coriander, turmeric, chilli powder, garam masala, and a pinch of salt over the broccoli and chickpeas. Toss everything together until well coated.
Step 3: Cook
Cover the bowl with a microwave-safe lid or plate. Cook on high power for about 5-7 minutes, or until the broccoli is tender but still crisp. Stir halfway through the cooking time.
- These timings are based on a 900w microwave. If you have a lower-wattage microwave, cook the broccoli for 7-8 minutes. If you have a higher-wattage microwave, begin checking it after 6 minutes.
Step 4: Serve
Once cooked, let it sit for a minute. Serve warm, topped with a dollop of natural yoghurt, a sprinkle of fresh coriander, and a lemon wedge on the side.
Tweaks
- Bulk It Out Add some protein to this by stirring through some tofu or paneer cubes. You could also use some shredded cooked chicken.
- Add a Dressing Create a dressing to stir through the dish at the end by combining oil, lemon juice, salt, pepper and cinnamon.
Substitutes
- Use Other Veggies This works with plenty of other vegetables. Try cauliflower or kale in place of the broccoli.
- Swap the Chickpeas Swap out the chickpeas for your favourite grains or pulses including cooked quinoa, lentils or haricot beans.
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Storage
- In the Fridge To store a curried broccoli and chickpea bowl in the fridge, place it in an airtight container for up to 4 days. Remember to cool it to room temperature before refrigerating to maintain food safety and quality.
- In the Freezer To freeze a curried broccoli and chickpea bowl, let it cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 2-3 months. Defrost thoroughly before reheating in the microwave.
Tips
Use Uniform Pieces: You need to ensure the florets are cut into evenly-sized pieces. This will make it far easier to get an even cook.
Use any Broccoli: This recipe and method will also work really well with Tenderstem broccoli or broccoli stalks.
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Curried Broccoli and Chickpea Bowl Recipe
Course: LunchCuisine: IndianDifficulty: Easy3
servings10
minutes7
minutes17
minutesThis recipe proves that you can cook an entire hearty dinner in the microwave in just a matter of minutes without neglecting flavour
Ingredients
150 g 150 Broccoli Florets
400 g 400 Chickpeas, Drained and Rinsed
2 tbsp 2 Olive Oil
1 tsp 1 Ground Cumin
1 tsp 1 Ground Coriander
1/2 tsp 1/2 Turmeric Powder
1/4 tsp 1/4 Chilli Powder, Adjust to Taste
1/2 tsp 1/2 Garam Masala
Salt
2 tbsp 2 Natural Yoghurt, for Serving
Fresh Coriander Leaves, for Garnish)
Lemon Wedges, for Serving
Directions
- Mix broccoli florets and chickpeas in a microwave-safe bowl. Add olive oil and toss.
- Add cumin, coriander, turmeric, chilli powder, garam masala, and a pinch of salt. Toss until evenly coated.
- Cover with a microwave-safe lid or plate. Microwave on high for 5-7 minutes in a 900W microwave, stirring halfway, until broccoli is tender yet crisp.
- Let it rest for a minute after cooking. Serve warm with natural yoghurt, fresh coriander, and a lemon wedge.
