SERVES: 4
TIME: 25 minutes
INGREDIENTS
2 tbsp coconut oil 4 scallions, finely sliced 3 cloves garlic, minced 2 tbsp fresh ginger, grated 37g cashews, finely chopped 37g almonds, chopped 375g mushrooms, chopped 2 x (400g) tin chickpeas, drained and rinsed 175ml tamari 2 tsp sesame oil 1 long red chilli, sliced 8 leaves cos lettuce 10g coriander, leaves picked
INSTRUCTIONS
In a large frying pan, heat the coconut oil. Add the scallions, garlic, ginger, cashews and almonds. Cook for about 3 minutes. Add the mushrooms and cook for another 5 minutes. Next, add the chickpeas and mash them up a little bit with a wooden spoon. Add the tamari, sesame oil and chilli and heat through for another 3 minutes. Spoon the mixture into the individual lettuce leaves and garnish with coriander.
MACROS
Calories: 363 Protein: 16 Carbs: 23 Fat: 23