Oh man, over a week since my last update. The autumn time is so hard for me. I get caught up at parties, cooking for events, different types of things going on all the time and I get very involved in all of them. So it’s not that I don’t want to post, it’s that time flies so quickly I hardly realize it’s been so long! Either way I come with a special recipe that for last few months (since I made it for the first time) has been a constant request for the Mr. I make a batch about once a week and keep it on hand for whenever he wants something quick.
It was developed on an evening when I realized two things. First, if I didn’t use the veggies in my fridge they would go bad and I would need to throw them away. Second, I had very little in my pantry to work with. Which meant I needed a 4-6 ingredient dinner. This was the result of very little planning and a great grocery shopping need, and yet- it worked! Sometimes simplicity is your very best friend.
What you’ll need:
- 1 28 oz can petite diced tomatoes (as little sodium as possible)
- 1 can reduced sodium chickpeas, drained and rinsed
- 1-2 c reduced sodium veggie broth
- 1 1/2 tbsp curry powder
- 1/2 tbsp tumeric
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 2-3 c grilled/roasted/sauteed veggie mix**
- salt/pepper as needed
** – I typically use bell peppers (all colors), zucchini, squash and onions, but you can use whatever is in season or you like best
What to do:
1. “Toast” chickpeas and all spices for a few minutes in the bottom of a pot on medium heat
2. Add tomatoes and heat throughout
3. Add veggies and stock and bring to a boil
4. Reduce to medium and cook until veggies are tender and absorb flavors
5. Serve over rice (I used brown, jasmine or basmati) and enjoy
This recipes makes approximately 8 servings of 1 cup each. Calories per serving is approximately 150 (without rice). It will keep in the fridge for up to a week in a sealed container.
Got something to say? One comment