Chick Peas Mexicali(for one hungry cowgirl)
One can organic chick peas
3 Tablespoons, or more of a good Chipolte Salsa
1-2 T Olive Oil
Handful of fro-zen organic sting beans
Dash of Seasalt
Pinch of Cumin, Tumeric
Heat oil on medium heat
Add spices, then chickpeas.
In pan, slightly flatten some or all of the chickpeas.
They will soak up the sauce better.
Add the salsa, and string beans.
Turn to low, and simmer 5 minutes.
Enjoy with brown rice, chapati bread, nan, or alone on a cold wintery day.
Any leftovers? Mix with scrambled eggs next day!
Would consider cold, over a salad.
The Zen Cook
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