Salad of broccoli and chickpeas recipe

• 2 tbsp Olive oil
• 1 Cumin seeds
• 1 Clove garlic, thinly sliced
• 2 Small red chillies, finely chopped
• 200 g (7.1oz) Tenderstem broccoli, cut into whole florets and slice the stems cut into diagonal spears
• 200 g (7.1oz) Chickpeas boiled/canned
• 1 Medium red onion, thickly sliced
• 1 Medium red pepper, cut into julienne
• 2 tbsp Lime juice
• 2 pinches Sea salt & black pepper
• 1 handful Chopped coriander

1. Heat oil in a non-stick wok, saute cumin seeds and garlic to translucent, and add red chilli and broccoli and saute for 1 minute.
2. Add chickpeas, onion and red pepper.
3. Saute for 30 seconds and remove from heat and add limejuice and correct the seasoning with salt and pepper.
4. Toss through the coriander and serve immediately.

olive oil, cumin, clove garlic, red chillies, broccoli, chickpeas, red onion, red pepper, lime juice, salt, handful

Taken from www.lovefood.com/guide/recipes/11789/atul-kochhars-salad-of-tenderstem-broccoli (may not work)