Because saving money is one of my goals, I tend to eat what I can find that’s on sale. And although I try to hold close to my rule to avoid the canned and prepackaged aisles of the grocery store and shop around the outer edge, there are a few things I look for on the inner aisles.
One of those things is beans: chickpeas in particular.
I only break this rule for something that I feel is really worth the value and time it saves in preparation. With chickpeas, I think they should be rehydrated for a long time and when you come home and are looking to make dinner, you just may not have the time.
When you do buy canned foods, always purchase the “low sodium” option. So many of the foods we buy have sodium in them already. When cooking naturally, you can add your own seasoning to the food as its cooking and not have to worry about going way overboard on that blood pressure raising salt.
Don’t get me wrong, salt is great to use as a seasoner during the cooking process, YOU just want to be in charge of how much salt is in your food.
When I started eating mostly vegetarian on a daily basis, finding the right kind of protein-rich foods was a bit of a struggle . . . until I discovered all the great things you could do with chick peas.
This dish has turned into one of my favorite lunches so far. The zucchini soaks up the lemon and is packed with flavor, while the chickpea helps to mellow it out and provide a punch of protein.
What you need:
- 1 can low sodium chickpeas
- 5 slices of sweet onion cut into quarters
- olive oil
- 1/2 lb zucchini very thinly sliced
- 8 large cloves of garlic
- basil and oregano finely chopped to taste
- 1/3 cup lemon juice
- 3 cups of cooked brown rice
What to do:
- Put a bit of olive oil in the pan and heat to halfway between low and medium.
- Once it is hot, add the onion and pressed garlic.
- Saute for about a minute and add the zucchini.
- Add the lemon juice and turn up the heat to medium.
- Wait for the lemon to get hot and stir around the zucchini, making sure it all gets cooked and doesn’t stick together.
- Add in the amount of basil and oregano you want.
- As the zucchini starts to change color, add the chickpeas and continue cooking until the chickpeas are hot and the lemon juice is cooked off.
- Without rice serves 2
- With rice serves 3