1. Cut the broccoli stalk into slices and cook for 4 minutes.
2. Separately, blend all the ingredients (except the pineapple and chickpeas), in 7 fl oz of water.
3. In a bowl, put the broccoli slices, the cooked chickpeas and add the previous mixture.
4. Marinate for an hour before cooking.
5. After this time, saute the entire preparation for 10 minutes over medium heat.
6. Toast the tortillas a little.
7. Cut the pineapple into chunks and saute in a skillet.
8. Spread the tortillas and, on top of each one, put a little of the preparation, a few pieces of pineapple, if you like add cilantro and chopped onion and a little spice.