• 270g chickpeas Chickpeas, canned, drained
• 270g pasta Pasta, wholewheat, boiled
• 80g peas Peas, frozen, boiled
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 10g butter Butter
• 9g garlic Garlic
• 10g lemon juice Lemon Juice
• chopped parsley
• 10g butter Butter
• 10g parmesan Parmesan
• chopped parsley

1. 1

   Prep everything first: wash and trim the peas and tenderstem, then measure out the sauce ingredients.

2. 2

   Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.

5. 5

   Meanwhile, steam or stir-fry the peas and tenderstem for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: wholewheat pasta first, then the veg and chickpea, spooning over any remaining sauce. Finish with the chopped parsley.

7. 7

   Bulking upgrade: add the butter, parmesan for extra energy-dense calories.

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