Thinly slice the garlic cloves. Finely chop the red chillis. Thickly slice the red onions. Cut the red peppers into thin strips. Slice each of the tenderstem broccoli stems in half on the diagonal. Drain the tinned chickpeas. Chop the fresh coriander.
- 1 Heat the oil in a non-stick wok and sauté the cumin seeds and garlic until translucent.
- 2 Add the chilli and broccoli and fry for 1 minute.
- 3 Add the chickpeas, onion and pepper. Fry for 30 seconds.
- 4 Remove from the heat and add the lime juice. Season, then toss through the chopped coriander and serve immediately.
- Average per serving
- Calories 320.0kCal