chickpea san choy bow
Per serving : 363kCal / Carbs 23g / Protein 16g / Fat 23g
Ingredients
2 tbsp coconut oil4 spring onions, finely sliced
3 cloves garlic, minced
2 tbsp fresh ginger, grated
37g cashews, finely chopped
37g almonds, chopped
375g mushrooms, chopped
2 x (400g) tin chickpeas, drained and rinsed
175ml tamari
2 tsp sesame oil
1 long red chilli, sliced
8 leaves cos lettuce
10g coriander, leaves picked
How to make it
- In a large skillet, heat the coconut oil. Add the spring onions, garlic, ginger, cashews and almonds. Cook for about 3 minutes. Add the mushrooms and cook for another 5 minutes.
- Next, add the chickpeas and mash them up a little bit with a wooden spoon.
- Add the tamari, sesame oil and chilli and heat through for another 3 minutes.
- Spoon the mixture into the individual lettuce leaves and garnish with coriander.