Sauteed chickpeas with spinach and tomatoes

I just had a huge satisfying dinner made just from chickpeas, spinach, and tomatoes – all for about 650 calories. I feel full but not gross, nourished, and content. You could easily have this recipe serve 2, unless you’re as famished as I was feeling after a bike ride and no food all day.

Chickpeas are very quickly becoming one of my favorite foods – you can puree them, sautee them, make them into a sandwich spread or a dip, roast them, put them in soups, salads… expect to see a lot more chickpea recipes on the way!!

Ingredients:

  • 1 T olive oil
  • 1 can chickpeas, no salt added (15 oz)
  • 1/4 cup whole wheat flour
  • 1 tsp dried parsley
  • 1 tsp dried garlic
  • 1 tsp minced onion
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can diced tomatoes, no salt added (15 oz)
  • 4 cups spinach
  • 1 Tbsp Bragg’s amino acids

Method:

  1. Heat olive oil in skillet over medium flame.
  2. Combine flour and spices in a bowl.
  3. Drain chickpeas; add to flour mixture and stir to coat evenly.
  4. Sautee chickpeas until crispy.
  5. Combine tomatoes, spinach, and Bragg’s amino acids in sauce pan. Cook until spinach is tender.
  6. Strain excess juice from tomato mixture.
  7. Serve chickpeas on top of tomato mixture.

 

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I had a nice jar of kale, carrot, apple, lemon, and ginger juice with this. I’ve been having at least one jar of this a day!

Other garbanzo bean posts you might like:

The Great Garbanzo (bitemywords.com)

Couscous Salad with Garbanzo Beans and Dates (foodologie.com)

Capsicum, Spinach, and Chickpea Soup (runmomma.com)

 

 

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Homemade ‘steak’ sauce, and how I like my seitan (juicy and full of flavor).

Seitan is a nice addition to a veggie diet since it’s packed with protein (approx 25 g in a 4 oz serving). It’s made entirely from wheat gluten, which is the protein in wheat that makes it stretchy/sticky. I’m not crazy about the texture, I find it to be a little dry and rubbery, and it doesn’t absorb flavor that well. When I decide I want to have it, I always make sure to cook it in a way that makes it juicier and more tender. My favorite way to prepare it simmering on the stovetop, allowing the sauce to cook down and absorb into the seitan. The sauce I used tonight was a steak sauce recipe with simple common ingredients from allrecipes.com.

Tender seitan with homemade “steak” sauce

Ingredients:

Sauce:

  • 8 oz seitan cubes or strips
  • 1/3 cup vegetable broth
  • 1 1/4 cup ketchup
  • 2 Tbsp yellow mustard
  • 2 Tbsp vegan Worcestershire sauce (Amy’s Organics makes a great one)
  • 1 1/2 Tbsp apple cider vinegar
  • a few drops hot sauce of your choice
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Method:

  1. Whisk together all ingredients for sauce (everything except vegetable broth and seitan).
  2. In a medium sauce pan, add vegetable broth, sauce, and seitan.
  3. Cook over medium-medium low heat, stirring occassionally to prevent burning (sauce is high in sugar content.)
  4. Seitan is done when all sauce is cooked down, approx 30-35 minutes.

 

Before I started cooking the seitan, I threw some wild rice in the rice cooker. I steamed butternut squash and spinach on top to make a complete meal!