Heat the oil in a non-stick wok and sauté the cumin seeds and garlic for 1 minute, taking care they don’t burn. Add the chilli and broccoli and sauté for 1 minute. Add the chickpeas, onion and red pepper. Sauté for 30 seconds and remove from heat.
Add the lime juice and season with salt and pepper. Toss through the coriander and serve immediately.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.