You can have this for breakfast, lunch or supper! A gorgeous plate that is ready in under 10 minutes and is budget friendly.
Vegetarian, Gluten and Dairy Free.
This serves One
Calories 365, Fat 18g, Carbs 26g, Fiber 10g and Protein 20g
- 2 Tsp Coconut Oil
- 120g Drained Chick Peas
- 100g Broccoli
- 1 Large Free Range Egg
- 1 Clove Finely Chopped Garlic
- 1 Tsp Finely Chopped Ginger
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1Tsp White Wine Vinegar
You will need:
- Small Frying Pan
- Small Sauce Pan
- Measuring Spoons / Scales
- Sharp Knife
- Vegetable Chopping Board
Add a teaspoon of coconut oil to your frying pan over a medium heat
Add coriander, cumin, ginger and garlic. Cook for one minute
Add chickpeas and cook for 5 minutes stirring every minute
Add boiling water to pan and boil
Add your white wine vinegar
Crack Egg into water. Put Lid on Pan and remove from heat.
Let the egg cook for 3 minutes
Melt a teaspoon of coconut oil into wok over a high heat
Add broccoli and stir fry for 3 minutes
When egg whites are just cooked remove from pan
Plate up all ingredients
For a finishing touch, a drizzle of chilli oil on this is amazing.