Garlic and Ginger Veg

These make a speedy lunch or a great side. Packed with the goodness of fresh garlic and ginger and the protein kick of the chickpeas, it’s a perfect winter pick me up.

Serves 2 



  • 1tbsp olive oil
  • 100g mangetout
  • 100g sugar snap peas
  • 150g broccoli
  • 3 garlic gloves, crushed
  • Chunk of ginger (about two thumbs thick), grated
  • 1 carton organic chickpeas
  • Sprinkling of toasted sesame seeds to serve


  1. Boil the broccoli for three minutes. Drain.
  2. Rinse and boil the chickpeas for three minutes. Drain.
  3. Heat the oil in a wok. Add the sugar snaps, mangetout, garlic and ginger and fry for a few minutes, constantly turning. Add the chickpeas and broccoli, mix and heat through. Serve with a sprinkling of sesame seeds.

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