Chickpeas & Lemony Greens. image: Essy Roz
Chickpeas & Lemony Greens. image: Essy Roz
Legumes are gifts from god.
They’re made out of small grains filled with nutritional values.
They’re filled with happiness,
And they’re packed with wonderful flavors and textures.
I love combining my legumes in almost every meal of the day.
Especially when a good and rich vegetable dish joins them.
This is how this pot was created –
Out of the thought of creating a fresh and nutritious dish.
Creating a filling and light bite,
A bite that’ll fit perfectly with my lunch or dinner.
A bite that’ll make me feel light and not heavy after having it.
A nutritious and balanced bite,
And most importantly tasty and indulging.
This is a quick and nutritious pot that I make in a few single minutes,
And it can stay for a number of days.
It’s a great side dish,
It’ll make any salad pop,
It’ll fit amazingly in a soup,
It’ll will hug any rice or quinoa dish,
It’s just a pot filled with accuracy and joy.
And if that’s not enough you also make it very quickly.
A few single moments of frying and combining all the ingredients together and you’ll have a nutritious and happy bite.
Tasty days of legumes, nutritious and joy to us all 🙂
Chickpeas & Lemony Greens. image: Essy Roz
Chickpeas & Lemony Greens. image: Essy Roz
Chickpeas & Lemony Greens
Ingredients: suitable for a medium size pot, between 6-8 dishes
- 1-1½ cup chickpeas cooked and ready to eat
- 1 big red / white onion or two medium size onions
- 4 garlic cloves
- Bundle of curly kale leaves / dinosaur kale leaves / pak choi leaves / fresh spinach (A bag of 200g) / broccoli florets / cauliflower florets
- 4 tablespoons olive oil
- ½ teaspoon salt
- Pinch white pepper / black finely ground
- Lemon juice out of a whole lemon
- A little lemon zest
- 2-3 stems thyme (Not a must, can be substituted for any other herb you like)
Stepes:
- Pour olive oil in the pot, sprinkle salt and fry the chopped onions. Kindly note- onions should be fried with the lead covering the pot while mixing every few minutes to caramelize the onions.
- Add the garlic cloves and once the garlic smell begins to spread around the room mix. Spread the green leaves that we chose. I chose dinosaur kale leaves, which is the most wonderful addition to this dish.
- Fry the leaves, onions and garlic on medium-high flame and let them all give in to the heat of the pot. Add thyme, lemon zest and lemon juice and mix again.
- Every few minutes mix and toss the whole content of the pot.
- Add the cooked and ready to eat chickpeas and toss the whole mixture of the pot for a few more minutes – and that is it 🙂 The dish is ready. Taste and adjust the seasoning, make sure there’s enough salt and if there isn’t add some, and mix again while the mixture is still hot.
Serve to the table with love 🙂
A little extra from me:
- Can be kept in the fridge in a sealed box for up to 4 days.
- Kindly note – It’s important to choose a wide and not tall pot, so there will be enough space to toss the entire content of the pot.
- Chickpeas can be substituted for black or green lentils / white, brown or lima beans. What’s important is that the legumes will be ready to eat.
- Lemon juice can be substituted for a quarter cup of water and 1 tablespoon maple syrup or date honey.
- Lemon zest is dispensable.
- The dish will combine wonderfully with a bowl of rice (Click here to see the recipe) or next to tasty quinoa (Click here to see the recipe).
Chickpeas & Lemony Greens. image: Essy Roz
Chickpeas & Lemony Greens. image: Essy Roz
Chickpeas & Lemony Greens. image: Essy Roz
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