Broccoli, chickpea and pesto bowl

Nutritionist and cookery writer Madeleine Shaw shares one of her favourite recipes
3 ratings
Recipe by: Madeleine Shaw | Food blogger and a nutritional health coach to the stars

I'm so excited to share this recipe with you! It's so so easy to make – if you're short on time, whack this together in the evening for dinner and pop the rest in your tupperware and take to work the next day.

Share

Rate

Ingredients
  • 1 x 400g can chickpeas
  • 100g green beans
  • 1 head of broccoli
  • 200ml vegetable or chicken stock
  • ½ lemon, juice only
  • For the pecan pesto:
  • 15g basil leaves
  • 20g pecans
  • 5 teaspoons olive oil
  • 1 small clove garlic
  • 1 teaspoon lemon juice
  • Pinch of salt
  • Pinch of fresh pepper
Time
20 minutes
SERVES:
2
CALORIES:
373
FAT:
17.9
SALT:
0.3
SUGAR:
4.7g
5 A DAY:
3.5
Method
  1. Drain the can of chickpeas and place in a pot with the vegetable stock and lemon juice. Bring to a simmer while you prep the veg.
  2. Chop the broccoli into bite-sized chunks. Top and tail the green beans. Chop in half and place them both in the pot with the chickpeas. Let this cook for five minutes.
  3. While this is cooking make the pesto by blending all the ingredients except the olive oil together. When it’s smooth, slowly drizzle in the olive oil while the blender is still going until smooth.
  4. Check on the veg and see if they have cooked through and some of the liquid has evaporated (about half).
  5. Serve the veg with the pesto drizzled over.

This recipe has been supplied by Madeleine Shaw. Madeleine's READY, STEADY, GLOW! Fast, Fresh Food Designed for Real Life is published by Orion Books in hardback & eBook, priced £20/£10.99. Photography: Martin Poole, Ellis Parrinder