Chickpeas with lemon and vegetables
A healthy chickpea dinner recipe to make that will nourish your body. Quick and healthy recipe for lunch or dinner that will help you lose weight and improve your health. Try this yummy, plant based, and gluten free recipe with zero guilt, chickpeas with lemon and vegetables.
Ingredients
Canned Goods
- 1 Chickpeas
- 2 Cups Vegetable Stock or other stock
Produce
- 2 Lemons
- 1/2 Red Onion
- 4 Garlic Cloves
- Ginger
- 1 Red Pepper
- 1 Zucchini
- 1 lb Green Beans
Seasonings
- to taste Sea Salt can omit
- Black pepper
- Turmeric
- Olive Oil extra virgin
- Tamari
- Rice Vinegar
- Basil
- Thyme
- Marjoram
- Parsley
Grains
- 1 Cup Quinoa
Instructions
- Prep and cut string beans, garlic, onion, zucchini, red pepper, ginger, and lemons. Cut the onion, zucchini, red pepper, and garlic into small cubes. Rinse and drain chickpeas. Juice fresh lemons and set aside.
- Warm up sauté pan over medium heat with a little bit of extra virgin olive oil, or omit and gradually use water adding in slowly.Olive Oil
- Add onion, red pepper, and dry spices. Saute for a few minutes then add in zucchini, chickpeas, and string beans. Add in Tamari and rice vinegar Cook for 10 mins until tender, stirring occasionally.1 Chickpeas, 1/2 Red Onion, 1 Red Pepper, 1 Zucchini, 1 lb Green Beans, to taste Sea Salt, Black pepper, Tamari, Rice Vinegar, Turmeric
- Add in lemon juice, herbs, ginger and garlic stirring to mix in flavor. Lower heat to low – medium and let flavors blend together for another 5-10 minutes.2 Lemons, 4 Garlic Cloves, Ginger, Basil, Thyme, Parsley, Marjoram
- Serve with quinoa.1 Cup Quinoa, 2 Cups Vegetable Stock
Notes
Seasoning is to taste and done with love. Measurements are always general in term when it comes to spices. Find what works with your pallet.
You can also swap out vegetables for what you have on hand as this is a versatile dish and healthy as well being packed with nutrients.
The fiber is also good for gut health and will keep you full longer.
Eat to live and eat until you are full.
