Every time I look at chickpeas in the grocery store, I wonder, "what are those good for besides hummus?" Well, thanks to my wonderful soon-to-be mother-in-law, I now have something to do with them! She posted a link a couple of days ago for a garbanzo stir-fry, and it actually sounded appetizing. I am always looking for new ways to get enough protein, and chickpeas are chock full of protein with lots of the good kind fat that will help raise your HDL (good cholesterol!).
Here's what you'll need:
-2 Tbsp. olive oil
-Fresh or dried basil, oregano, cilantro, black pepper (I used dried herbs and it tasted wonderful!)
-1 clove minced garlic (I use the easy stuff from the jar)
-1 can garbanzo beans, drained and rinsed
-1 zucchini, halved and sliced
-1/2 cup sliced mushrooms
-1 tomato, seeded and chopped
What you do:
-Heat the oil over medium heat in a skillet then add basil, oregano, black pepper, and garlic
-Add in the garbanzo beans and zucchini, tossing to coat with the oil and herbs
-Cook covered until zucchini is tender and browned (7-10 minutes)
-Add in mushrooms and cilantro and cook uncovered until the mushrooms are tender
-Add the tomatoes ON TOP, cover and steam them for just a couple minutes (you don't want mushy tomatoes!)
You can serve this on its own, with rice, or even with plain cous cous. I was pleasantly surprised at how the mild flavor of the garbanzo beans worked so well with the flavor of the herbs and veggies. The beans had a nice crispy crust on them, and the insides were very light and fluffy! I halved this recipe, and it made the PERFECT amount for one plate. Easy, inexpensive, healthy, and delicious! And who says vegetarians can't eat good food? Happy cooking!
No comments:
Post a Comment