Check out my new, one-pan recipe. It’s a filling and fibrous mix of garbanzo beans with assorted green vegetables. A sauce of earthy tahini balanced out with sweet honey and lemon freshness coats the elements, tying all the flavors together. Whether you use it as a side dish or main, you will love how quickly and easily it comes together.
Yields:
- 4 servings
Ingredients:
- Garbanzo beans, 2 cups, cooked and drained
- Asparagus, 1 bunch, cut in 1-2 inch lengths
- Green bell pepper, 1 piece, large dice
- Fingerling hot peppers, 2 pieces, thin slices (option to adjust heat level)
- Spinach, 4 cups raw spinach leaves, rough chop with stems removed
- Onion, 1 medium, large dice
- Garlic, 2-3 whole cloves
- Lemon, 1 piece, juiced
- Honey, 2 tbsp.
- Tahini, 2 tbsp.
- Olive oil, 2 tbsp.
- Thyme, a few sprigs, stems removed
- Salt and black pepper to taste
What you’ll need:
- Knife
- Cutting board
- Sauté pan
- Stir spoon
- Can opener
- Colander
What to do:
Prepare your ingredients. For an easy time saver, used canned garbanzo beans (aka chickpeas). Open them up and give them a good rinse under cold running water. If using dried garbanzo beans, you will need to cook them first in a separate pot and drain.
Clean and cut the asparagus, peppers and onion as indicated in the ingredient list. Wash spinach, peel the garlic cloves and juice the lemon.
Heat 2 tablespoons of olive oil with garlic cloves over medium heat. Allow the garlic flavor to infuse with the oil. Once it browns, remove the garlic from the pan and place in the onion, pepper and asparagus.
Cook over medium high heat to get a nice browning on the veg. After 5 minutes when the veg starts to soften (but still has a bit a crunch), lower the heat to medium low and add the garbanzo beans.
Stir in tahini, honey, lemon, thyme and season with salt and black pepper. Fold in fresh spinach to wilt in the heat. once all the ingredients have fused together (another minute or so), remove from heat and serve.