CHEERFUL CHICKPEAS WITH LEMON-BUTTER BROCCOLI

TAKE A FRESH LOOK AT BROCCOLI. THIS BUTTERY DISH SERVES BROCCOLI LACED WITH LEMON TO ADD SOME ZING, WHILE THE CHICKPEAS TURN IT INTO A MORE SUBSTANTIAL MEAL. THIS IS A STEALTHY WAY TO EAT YOUR GREENS, ENSURING A HEALTHY DOSE OF VITAMINS K AND C, FOLIC ACID AND FIBRE – TO MENTION ONLY A FEW OF THE REASONS WHY THIS DISH MUST BE PART OF YOUR WEEKLY MEAL PLAN.

STOVE TOP – PAN

4 tsp olive oil

4 cups broccoli florets

2 tsp chopped fresh thyme

2 cups canned chickpeas, drained and rinsed

1 tsp paprika

6–8 artichoke hearts, quartered

½ cup white wine

⅓ cup lemon juice

2 Tbsp chopped fresh sage

⅔ cup cubed butter

2 cups roughly chopped baby spinach

salt and pepper to taste

2 spring onions, chopped

1.Add 1 teaspoon of oil to a pan and sauté the broccoli and thyme until the broccoli is just charred. Remove and set aside.

2.Add the chickpeas to the same pan, sprinkle over the paprika and stir to ensure the chickpeas are coated with the paprika. Add the artichoke quarters and sauté until the artichokes are starting to char. Remove and set aside.

3.Pour the white wine, lemon juice and sage into the same pan, stir and simmer for 2–3 minutes. Add the butter gradually, whisking often. Once all the butter has melted, add back the vegetables and stir together. Add the baby spinach, season with salt and pepper and sauté until the spinach has just wilted. Remove from the heat, transfer all to a serving dish, scatter over the spring onions and serve immediately.

4.Delicious served with rice.