Yesterday felt like a long day. After a gentle morning baking and pottering in the garden I cycled up to my Granny’s new house to help with her moving in. Lugging around furniture, unpacking boxes and organizing is tiring work! I suppose it’s good practice for my own move in a few weeks’ time though!
After cycling home on a flat tyre, doubling the time my ride should have taken me, the last thing I felt like doing was cooking dinner. The lure of putting my feet up with a large mug of peppermint tea, some dark chocolate, and calling it a day, was pretty strong, but knowing that my Mum would be anticipating a meal on her return dragged me to the kitchen…
This quick recipe really shows how tasty a meal can be relying on fresh vegetables, herbs and simple seasoning, and in my opinion it certainly qualifies for my favourite food description: “Delicious and nutritious”! I was glad I made a little effort as I definitely felt better for eating a good, healthy meal…I still had my chocolate though
As I hadn’t planned in advance I used canned chickpeas but I do usually prefer to cook them myself as it’s so much cheaper and I think they have a better flavour. Keeping a couple of cans on on hand is very convenient for times like this though.
This simple sauté came together in about 20 minutes, including the time it took for me to pop out and pick a courgette and some herbs from the garden- pretty speedy if I do say so myself.
Summer Vegetable + Chickpea Sauté:
If you have it definitely use coconut oil for this dish. It adds a delicious buttery flavour and lends a little bit of richness here.
1/2C Green beans, cut into 2” lengths
1/2C Podded broad beans OR edamame
1/2-1T Coconut Oil
1/2 Onion, diced
1 Medium courgette, diced (1C)
3/4C (1/2 Can) Cooked chickpeas
1/2T Lemon juice
2T Basil, julienned
Salt + Pepper
First steam your green beans and broad beans or edamame for 3 minutes. Pinch of skins from broad beans and set aside.
Meanwhile, warm coconut oil in a pan over medium heat and add onions. Cook for a few minutes until clear. Toss in diced courgette and cook, stirring every now and again, for about 5 minutes more. Toss in corn, chickpeas and steamed green vegetables, and continue to cook until all heated through. Season well with salt and pepper, turn off heat and stir in fresh herbs and lemon juice.
I pulled out a couple of pieces of leftover cornbread from the freezer for us to eat alongside this. Love freezer finds!
What are your pantry staples for last-minute meals?