I made the best lunch today, and just wanted to share it. It’s very, very easy, and pretty healthy, too!
- 1 cup canned chickpeas (drained)
- 1/4 yellow onion (chopped)
- 1/4 red bell pepper (chopped)
- 1/2 tsp yellow curry
- 1/4 tsp cumin
- 1/4 tsp coriander
- dash of crushed red pepper
- soy sauce or Bragg’s Aminos
Spray the pan with non-stick spray. I like olive oil, but whatever you have is fine. Set heat to low and throw in the onion and pepper. Saute them for about three minutes on low, then add the chickpeas, spices, and a few dashes of soy sauce. Cook for another ten minutes or so, stirring every couple of minutes. You can add up to 1/4 cup of water if the chickpeas start to stick to the bottom of the pan, or if you’d like to let them cook on their own for a few minutes while you do other things.
Serve with brown rice and sautéed kale for a well-rounded vegetarian meal!