If you ever feel like you don’t have much in your fridge or cupboards, treat your kitchen like it’s a potluck. Put everything out on the counter that you could possibly use and see what comes up.
I was about to go shopping last night because I only had a few vegetables left. I usually do my shopping every 2-3 days so that everything stays fresh. I also had chickpeas, herbs and spices to add to the mix.
At first I cooked the chickpeas with garlic, olive oil, red peppers. I added some lemon zest as well and it made all the difference. So tasty!
While that was cooking, I cut up my remaining vegetables and mixed them with more garlic, fresh herbs and spices. The variety of herbs and spices in a dish can really turn an average dish into a memorable one!
Chickpea Lemon Medley
2 cups chick peas
2 green onions (spring onions)
1/2 red pepper (minced)
1 lemon’s zest (grated)
2 garlic cloves
2 tbsp olive oil
Cook the garlic in olive oil for a minute then add the remaining ingredients and cook for about 5 minutes.
The Vegetable Medley dish included sweet potatoes, courgettes (zucchini), red pepper, mushrooms, fresh parsley, red onion, fresh basil and garlic. I cooked the garlic in olive oil and added in yellow mustard seeds at the beginning then added the rest one by one. It’s simple but great. This is a gluten and dairy free meal but you could also add wraps as an option (which I did) to stuff all your ingredients in. Enjoy!