Wednesday, June 29, 2011

Sauteed Chickpeas with Garden Veggies - serves 4

I'm beginning to reap the benefits, once again, of my garden.  Although some vegetables aren't coming up quite yet and some that have fallen victim to this heat, I do have plenty to choose from.  Aside from the one carrot that made it, I have plenty of green lettuces to go around the block and a few tomatoes that are just beginning to ripen.  It has been a luxury to have this garden, which to me is an escape of everyday life and hassles.  And who doesn't need that kind of distraction?  Sometimes, if it weren't so damn hot, I wonder what it would be like to bask in the sun and just lie there.  Like my zucchini and squash, for example.  We get so caught up in business during the fall, that before you know it, the summer has become just as busy, slipping by and it's fall all over again.  If we just lie and soak up what the day has to offer, put aside our issues, our faults, our insecurities, we can be just lie that, zucchini and squash, and grow in the heat of the sun.


2 tbs olive oil
2 cans chickpeas
2 cups rinsed, chopped chard (peel leaves from stalk)
1 large carrot, sliced

2 green onions, chopped
1/2 tbs curry 
2 cups vegetable broth
1/2 cup Greek yogurt (optional)


In a medium bowl, add peas and vegetables.  Drizzle with a little olive oil, curry and Kosher salt and pepper and mix well.  In a medium sauce pan, heat olive oil until shimmering.  Add peas and vegetables and saute for about 4 minutes.  Add broth, stir and cover.  Bring to a boil then reduce heat and simmer for about 3 minutes more.  Remove from heat and spoon into 4 bowls.  Spoon Greek yogurt to the side and enjoy!

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