You can thank us later for this quick and easy weeknight dinner recipe. Vibrant, hearty and nourishing, it’s a great speedy option to whip up after a long day. Consider the recipe a base and feel free to swap the chickpeas for lentils, and the broccoli and peas for green beans or edamame. Any leftovers will make a fantastic salad the following day.
The optional creamy coriander sauce takes the flavours of this dish up a notch and it keeps well in the fridge for up to a week. Swap the coriander for your favourite herb or freshly sliced spinach, if you prefer.
