Tuesday, November 27, 2012

Chickpea & Veg Medley

Here's another of my quick & easy meals that takes less time than ordering take-away!
It makes for a great meal by itself, compliments a basic mash or salad, or can be served as a side. Makes a great salad topping the next day and can be warmed up later to use as leftovers!
Very practical recipe!

You'll need:
1 can chickpeas
1 small onion
1 small red capsicum (or half large)
1 small head broccoli
4 button mushrooms
1 carrot
1 zucchini
2 garlic cloves
1/2 teaspoon veggie salt
1 Tablespoon tamari
juice of half a small lemon

Chop all the veggies into rough chunky pieces.

Put the chopped veggies, crushed garlic & salt into a frying pan, add enough water to just cover the bottom of the pan.
Cover the pan with a lid and allow to steam the veggies for 7-10 minutes until veggies are tender.

Add the drained chickpeas and the tamari and lemon. Saute for 2 minutes whilst stirring to allow all the veggies to be coated with the sauces and to allow the chickpeas to warm through.

This is the veggie salt I use:
It makes for a great stock replacement. Often stock powder contains maltodextrin, and sugar - both of which are not overly desirable for me! This product just has salt & veggies with mineral rock calcium phosphate as an anti-caking agent. I personally can't taste the difference and really enjoy using this!

1 comment:

  1. Looks yum! :) I use leftovers as a salad topping too, got to use what's in the fridge!