I love this recipe because it so versatile. You can add or subtract any of the vegetables if you can’t find them or if they are too expensive for you. I threw this together after a not very-satisfactory grocery shopping trip. I took the cheap vegetables I had bought, and threw in some chick-peas for some protein and Voila! a really yummy supper was born.
a few cloves of garlic
chickpeas, cooked (either canned or soaked and boiled)
- Sweat onion and garlic with vegetable stock.
- Add diced zucchini, fresh tomatoes, and chickpeas. Add more vegetable stock if needed.
- Spice with salt and pepper
- Cook on low until vegetables are soft
- Serve over rice or Bulgar or quinoa.
I love this recipe because it so versatile. You can add or subtract any of the vegetables if you can’t find them or if they are too expensive for you.
You can also put this in a slow-cooker and let cook throughout the day if you don’t have time to cook. Just add more liquid.
I love slow-cookers because they are so cheap (see this one from Target or Amazon) and they can help you save so much money! There is nothing like coming home on a cold day to a warm dish that is ready to eat. No cravings for take-out- that’s for sure! If you are super busy, or a mother home with kids, and you can’t cook a fresh lunch or supper- take the slow-cooker out and throw a meal together when you have the time.