VERSATILE VEGETARIAN

March 9, 2016

While I quite enjoy prepping a larger portion of food to mete out throughout a week for the time saving element, it sometimes comes at a cost. Either I get dreadfully bored of the dish and derive no pleasure from its consumption, or I get so tired of the meal that I end up simply skipping it and my culinary triumph ends up making its way into the bin by week's end.

 

I love this dish because it is particularly versatile. A few minor tweaks will allow this one to be enjoyed cold over a salad or wrapped in lettuce, in a hot soup, or a well-garnished stick to your ribs stew. Bonus? It is a vegetarian delight that is rich in complex, slow-burning carbs, delivers hunger-quelching protein, is super high in fiber and chock full of vitamins. 

 

I recommend preparing it with less liquid, then adding more as needed or desired, to allow for you to play with the various options.

 

2 c dried chickpeas (or 15 oz can of prepared chickpeas)

6 c baby spinach

14 oz can of light or regular coconut milk

1/2 c water

1 medium yellow onion, sliced

1/2 c sun dried tomatoes, coarsely chopped

2 tbsp ghee or butter (optional: swap for coconut oil to make the dish vegan)

1 lemon, juiced and zested

3 garlic cloves, minced

1 tbsp ginger, grated

1 tsp - 1 tbsp crushed red pepper flakes (start small and add for more heat, as desired)

 

Soak dried ckickpeas for one hour, being sure to cover with enough water for chickpeas to expand. Bring large pot of water to a rolling boil. Drain and rinse chickpeas, then add them to boiling water. Cook 30-40 minutes on a low simmer, Drain and rinse, again. 

 

In a large, heavy bottomed pan, slowly sauté sliced onions over a low to medium flame until golden and tender. If they begin to stick to the pan, add a tablespoon of water at a time to unstick.

 

Next, stir in chickpeas and cook until they become golden and smell nutty. Then, add garlic, ginger and red pepper. Heat until fragrant.

 

Finally, stir in lemon zest and juice, tomatoes and coconut milk. Use the can to measure out half a cup of water to get the bottom bits of coconut out of the can. Stir well and bring to a boil.

 

Once pot begins to boil, remove from heat, fold in spinach and leave covered until spinach wilts.

 

Now, to enjoy this meal you may wish to ---

  1. Add more water to a single serving bowl and enjoy as a hot soup with a chunk of bread;

  2. Heat a sweet potato and mix in a few chunks for a hearty stew, garnished with cilantro and toasted coconut unsweetened flakes;

  3. Allow to cool and wrap in butter lettuce leaves, dressed with sriracha, as a spicy snack wrap; or

  4. Allow to cool and serve over a bed of mixed salad leaves, garnished with cilantro and toasted, silvered almonds for a bit of bite.

These are just a few possibilities. I'd love to hear how YOU incorporate this base into your meals.

 

My recipes tend to be a little loosey, goosey and leave room for interpretation. Mostly, I want to encourage you to find ways to use the pieces of my recipes to create a variety of meal and snack options. Own the shit out of it. Then step back, marvel as your bad ass culinary skills and dig in. 

 

Enjoy, my friends!

 

 

Disclaimer: Fit Club is not a medical doctor and the information contained herein should not be taken as medical advice. These are not intended to diagnose, treat, cure or prevent any health problem. Recommendations by Fit Club are not intended to replace the advice of a physician or health professional. Please consult your physician or a health professional before beginning any diet or exercise program.

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