Chickpeas are full of protein, so this is a great way to enjoy a meatless dinner, hot or cold. Add the spices flavors of cumin and you get a mouthful of deliciousness. Did you know cumin is one of the parsley family of seeds? Fragrant and full of flavor that is used in a lot of middle eastern cooking. I like it as an addition to tacos and chili.
Ingredients (Serves 2-4)
1 medium onion, diced
1 pound yellow potatoes, small in size, cut in half
1 can, 15 ounces, chickpeas (drained)
1 teaspoon cumin
1/4 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon paprika
Salt to taste
A couple turns of the Pepper Grinder
A few turns of the pepper mill
1 cup low sodium chicken broth
1 tablespoon dried parsley
1 bunch green onions, finely chopped
Olive Oil
Instructions
Heat 2 tablespoons olive oil in a skillet on medium-high heat.
Add the onions and stir them to cook 2 minutes.
Add all the spices and stir with onions to cook 1 minute
Season with Salt and Pepper
Add potatoes and chickpeas. Stir so potatoes are coated.
Add the chicken broth and let it come to a boil.
Cover skillet with lid and reduce heat to medium low. Broth should boil around edges only.
Cook 15-20 minutes or until potatoes are tender inside.
Remove lid and cook to evaporate the liquid.
Serve hot with a sprinkle of the chopped green onions.
This dish is delicious with the soy and garlic seared pork chops shown in photo. Also great with other vegetable dishes such as steamed broccoli, grilled asparagus, and glazed baked carrots.
Enjoy!
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