High-Protein Italian Chickpea and Lentil Bowl
Directions
- 1Heat a good glug of oil on a pan. Once hot add the carrot, the celery and the onion and the garlic.
- 2Let cook on a medium heat for 5 minutes.
- 3Add the sun-dried tomatoes, black olives and the chilli and let cook for another 5 minutes, stirring now and then.
- 4Add the pulses and the chopped tomatoes.
- 5Add the pinch of bicarbonate of soda.
- 6Stir until it reaches the desired texture.
- 7Turn off the heat, add nutritional yeast and stir again.
- 8Serve in bowls topped with pesto, soy yogurt, and basil.
Ingredients
- 0.5 unit carrot
- 0.5 unit onion
- 0.5 unit celery stick
- 3 cloves garlic cloves
- 7 unit sun-dried tomatoes
- 50 gr black olives
- 220 gr cooked chickpeas
- 250 gr cooked brown lentils
- 1 tsp chilli flakes
- 400 ml chopped tomatoes
- 0.25 tsp bicarbonate of soda
- 4 tbsp nutritional yeast
- 2 tbsp pesto
- 1 serving soy yogurt
- 1 handful fresh basil
- 1 glug oil
Equipment
panwooden spoon
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