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!