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Mustard Greens and Chickpeas

Eating greens can seem bland – so how do you make it more interesting, add a variety of flavours so it’s not the same everyday and make it filling? Today, I’ve flavoured it with the usual spices and the addition of mustard and soy sauce (or tamari which is what I’ve used), I’ve also added chickpeas for some good plant-based protein and served this with edamame spaghetti – again protein-rich but also filling! You can make a larger quantity so it lasts you for 2 days!

The base:
1 tbsp sesame oil
1 tsp cumin seeds
1 onion chopped
2 cloves garlic
Sliced or chopped ginger
1 tbsp sesame seeds

Any greens – I used:
1/2 courgette
2-3 leeks
Handful dark leafy greens
Handful cabbage
1/4 broccoli boiled

The rest:
1 tin chickpeas
1 tbsp mustard
1 tbsp tamari or soy sauce
1/4 tsp turmeric
1/4 tsp salt

Serve with:
50g edamame spaghetti, to boil ~ or serve with rice, quinoa, any grain you like

Boil the spaghetti to start with. Now, in a large pan simply fry the cumin seeds in sesame oil, then, once cumin seeds are slightly brown, add onions, then the garlic and ginger and sesame seeds. Now add all the chopped greens you’re using. Stir this for a few minutes, then add the chickpeas and all the rest of the ingredients. Taste for salt and flavour – add anything else you like!

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