The spring weather and some much needed yardwork has kept me away from the computer these last several days. Kyri and I have worked on a couple garden projects that I’ll share soon, once I get caught up. For now, though, I figured I would share a quick meal I prepared tonight. I am all about the one-pot meals.Throw everything together and its done – easy (or easier) for cleanup and serving. Tonight I prepped a simple chickpea and tomato dish – very hearty, tasty and it will make a great lunch for tomorrow.
Chickpea and tomatoes
2-3 cloves garlic
1/2 medium onion, choppped
3 cans (15 oz) diced tomoatoes with juice
2 tsp Better Than Bouillon stock
4 cups cooked chickpeas (or two cans, rinsed)
1 cup peas
1 cup broccoli florets
Sautee the garlic and onion in olive oil in a medium or large saucepan. After onions are translucent, add tomatoes. Stir in Better Than Bouillon stock concentrate. Add chickpeas and simmer 20 minutes. Add peas and broccoli and cook several minutes more, until broccoli is cooked through.