Instructions

• Soak chickpeas overnight. Drain them and wash them in the cold water. Add them to the cooking bowl with 1 litre of water on the medium heat for 30 minutes until softened.

• ​While the chickpeas are cooking, prepare the tofu. Drain the block of tofu with the kitchen towel. Then cut the tofu into bite-size cubes. Transfer the cubes into a mixing bowl. Add the flaxseed oil, red paprika powder, nutmeg, chili pepper powder, onion powder, white pepper, salt, soya sauce, and agave syrup.

• While tofu is marinating, prepare the vegetables. Wash potatoes very good and dice potatoes into cubes. Then prepare the broccoli and cut it into nice pieces. Transfer all onto the baking sheet placed with baking paper.

• In the bowl mix olive oil, vinegar, rosemary, and salt. Glaze potatoes and broccoli with the mix. Preheat the oven to 200C° and cook the vegetables for 30 minutes.

• Next cut leak and beetroot into pieces, dice the onion.

• Chickpeas are done now. Drain them and wash them under the cold water.

• Preheat two different frying pans. Add 1 Tbsp of coconut oil in each. Add leak and onion into one pan and let it saute for a couple of minutes. Add tofu into another pan. After a couple of minutes, add chickpeas and beetroot with onion and leak. Cook for another 5-7 minutes until tofu is done.

Serving

• Add half of the plate with chickpeas and beetroot, add 1/3 of another half with broccoli,  another 1/3 with potatoes, and the last 1/3 with tofu.

• ​Chop some herbs of your choice on top and drizzle some tahini sauce.

• Don't forget to make a picture tagging @practicalwellnesscom on your social media. Enjoy!