This is perfect for one of those nights where you feel like having a rich, warm and flavourful meal that hits the spot. With barely any preparation time, this easy recipe will certainly satisfy your hunger while providing you with lots of healthy plant-based protein.
Ingredients:
1/2 cup chickpeas, dry (to be sprouted)
2 portobello mushrooms, sliced
1 bag frozen asparagus (300g), snapped into pieces
Broccoli sprouts, as a garnish
Italian seasoning, to taste
Salt and pepper, to taste
Sauce:
2 Tbsp raw tahini
2-3 Tbsp water
1 Tbsp olive oil (optional)
1 tsp apple cider vinegar
1 tsp Bragg’s soy sauce
hot pepper flakes, to taste
Preparation:
Sprout the chickpeas for approximately 2 days (you may refer to the user guide that came with your Markito Nutrition sprouting kit). Steam the sprouted chickpeas for 6-7 minutes. Put aside.
Pour a bit of water in a skillet, turn on the heat to medium-low, add the asparagus and stir occasionally for 2-3 minutes or until thawed. Add the rest of the ingredients (including sprouted chickpeas) and stir occasionally for about 5 minutes.
Sauce:
Put all of the sauce ingredients in a small blender and mix well (you may add more water for a more liquid consistency).
Finally, pour the sauce on top of the chickpeas and vegetables and garnish with fresh, raw broccoli sprouts.
Makes 1-2 servings.
Bon Appétit!
Marc & Christine
