You won’t believe how quickly you can put this dish together! Easy and so comforting, the perfect “go to” meal after work when you don’t have energy to make a big meal. Serve over quick cooking quinoa or brown rice and you’re ready to relax.
3 Tbls. olive oil
1 14.5 oz. can diced tomatoes (with juice)
1 19.0 oz. can chickpeas, rinsed and drained
1 cup chopped onion
1-2 cloves garlic, minced
1 cup fresh mushrooms, sliced
½ cup chopped yellow, green or red pepper
½ cup fresh green beans or fresh spinach
½ cup chicken or vegetable stock
¾ tsp. salt
½ tsp. each: paprika, ground cardamom, and cumin
½ cup chopped green olives (optional)
- Heat olive oil in large frying pan over medium high heat; add onions, pepper and garlic, stirring for about a minute. Add ¼ tsp. salt and mushrooms. Stir together and continue cooking for another minute or so.
- Add tomatoes, chickpeas, green beans or spinach, stock, olives and remaining ½ tsp. salt and other seasonings. Cook for about 10 minutes or until pepper and onions are soft. Serve over quinoa or brown rice.