Mediterranean Chickpeas and Vegetables |
Mediterranean Chickpeas over Rice
Saute till Zucchini and Onion are browned:
1 teaspoon Olive Oil (optional - None is okay, too)
2 or 3 Zucchini, cut in bite sized pieces
1 Chopped Onion or 1/2 of a 12 oz bag frozen chopped Onion
1 teaspoon fresh Minced Garlic
Add:
2 cans (15 ounce each) Chopped Tomatoes
2 cans (15 ounces each ) Chickpeas, drained OR 3 Cups Home Prepared Chickpeas2 Tablespoons Caper Buds or 1/4 cup chopped Green Olives
1 teaspoon ground cumin
1 teaspoon ground coriander½ teaspoon fresh pepper
Simmer about 15 minutes, till liquid is reduced
serve over prepared couscous, bulgur wheat, or rice
May be Garnished with Toasted Slivered Almonds if desired
Freezes well.
Tip for Dining with Ominvores: serve a bit of favorite Grilled Meat, Poultry or Fish alongside. The flavours in this dish make it very compatible with fish or chicken, but it would also go well with Pork Souvlaki or other skewered grilled meat.
This is being shared on Anti Procrastination Tuesdays and What's Cooking Wednesday and Simple Living Wednesdays and Gluten Free Fridays
LOVE the rainbow of colors here!
ReplyDeleteThis looks so simple and full of flavor!
ReplyDeleteThanks for stopping by - good to "meet" you! You've got a pretty neat blog yourself : )
DeleteI can't wait until zucchini are in season here in Ohio!!!
ReplyDeleteIt's so great that you grow your own veggies, Martha! I was admiring your garden post the other day.
DeleteYUM, this will be great when my garden starts blooming! :) So very excited with all the entries this week! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
ReplyDeleteCindy from vegetarianmamma.com
Thanks a bunch, Cindy - I really appreciate you hosting & tweeting & pinning, too : )
Delete