When it comes to eating legumes, there are options for all tastes, but chickpeas are the undisputed kings of winter, whether in the form of stew or stew.
trusted source of vegetal proteinChickpeas are very cheap and incorporating them as part of a balanced and healthy diet is essential, but they do not always have to be part of hearty spoon dishes. This recipe for sautéed chickpeas with vegetables is a simple proposalwhich hardly gets dirty and which is also interesting to add to the weekly menu.
The trick is to use soy sauce to season vegetables like chickpeas so that the contrast of flavors this present. Same, I chose to use a jar of canned chickpeas to lighten the time. To the stir fry, I added a selection of vegetables such as onion, red pepper, carrot, kale, tomato and some cashews. But well, you can incorporate others such as zucchini, eggplant or broccoli to a vegetarian feast. In short, it is a very simple recipe and it will not take half an hour to have it ready.
First, prepare the vegetables. Peel the carrot, purple onion, green. Cut the onion and the rest of the vegetables in julienne strips, or into long, thin strips. For this we can help ourselves with a vegetable cutter, or do it directly with a good knife. The same with the red pepper, wash the skin, remove the seeds and cut into thin strips. Take the cherry and cut in half and roughly chop the kale leaves.
Drink a wide frying pan and add one to two tablespoons of extra virgin olive oil. When it is hot, sauté the onion for a few minutes until it is transparent. Then add the carrot and red pepper, since it is what takes the longest to cook. When the pieces have browned a little, add the kale leaves, the greens and the cherry tomatoes. Let it cook for a few minutes and add the soy sauce, in this way the vegetables absorb the taste of the sauce. It is worth covering the pan so that they cook more quickly. Season with pepper and salt. Ideal to stir from time to time so that the vegetables take color on both sides. Of course, you must not let the vegetables get too soft, the good thing about this dish is that they are somewhat crunchy.
Immediately afterwards, dump the clean chickpeas with the vegetables. Pour the legumes into the pan and then stir with the help of a wooden spoon. Turn off the heat and allow the residual heat to unify the flavors well. Finish with the raw cashews, sesame seeds, and sesame oil (optional). Serve immediately to enjoy at room temperature.
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With what to accompany the chickpeas with vegetables
This chickpea dish with vegetables it tastes great with a glass of wine and a few slices of cornbread. A vegetable cream as a starter is an interesting alternative to start a vegetarian meal and temperate season.
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