This recipe is a speedy meal that requires minimal ingredients you already most likely have in your fridge. It’s perfectly balanced nutrition wise (healthy carbs, plant-based protein, healthy fats and nourishing greens) and it requires 1 pot and 10 minutes to make. It’s perfect for lunch at home or in the office (travels well, in a glass jar or a stainless steel container) or to prep as a speedy dinner after a long day. Hope you will enjoy this one!

Serving: serves 2

Ingredients

2 cups cooked chickpeas (1 can completely drained, or freshly cooked from dry chickpea)

4 cups of mixed kale and spinach (or use just 1 type of greens)

10 cherry tomatoes or 1 medium/ large ripe tomato, chopped

splash of avocado / sesame oil

1 tbsp apple cider vinegar

For the sauce:

1.5 tbsp miso paste

1.5 tbsp coconut aminos (or tamari/ soy sauce)

1 tbsp tbsp apple cider vinegar or juice of 1/2 lemon

3-4 tbsp warm water

1-2 tsp maple syrup

1-2 tsp spicy mustard (optional)

Toppings or extras: fresh herbs, chili/ sriracha sauce, wholemeal pitta bread or brown rice

Method

1. Warm up a pan and add a splash of avocado oil. Add chickpeas and heat them up gently on the pan for a few minutes until they start to get a bit more color.
2. Meantime combine all the sauce ingredients in a small bowl and mix well until smooth. Add more lemon/ apple cider or maple syrup to taste.
3. When the chickpeas looks slightly drier and of more color, add chopped tomatoes and fresh greens- mix of kale and spinach work well. Stir a few times and add a splash of apple cider vinegar. Stir a few times and leave it to fry for 1-2 minutes until the greens wilt a bit.
4. Add 4 tbsp of the sauce to the pan and stir a few times. Serve immediately, adding extra sauce on top if needed. Fresh coriander, sriracha sauce or some sauerkraut are great additions!