Thai Coconut Curry chickpeas in Rich Spicy Sriracha Lime with cauliflower, broccoli florets & quinoa

Ingredients

• 2 x 400g cans chickpeas (preferably organic)
• 400g cauliflower, cut into bite-sized pieces
• 300g broccoli florets, sliced or chopped
• 200g quinoa (cooked according to package)
• Salt and freshly ground black pepper
• 2 tbsp neutral cooking oil
• 3 tbsp sriracha
• juice of 2 limes
• 2 tbsp olive oil
• 1 tsp chili flakes
• 3 garlic cloves

Instructions

1. 1. 1. Prepare Spicy Sriracha Lime sauce in a small bowl.
2. 2.
3. 3. 2. Cook chickpeas in hot oil until 80% done.
4. 4.
5. 5. 3. Add vegetables and stir-fry 4 minutes.
6. 6.
7. 7. 4. Pour in sauce and toss until glossy and thick.
8. 8.
9. 9. 5. Serve immediately with quinoa.