I love making elaborate dishes--sometimes. And other times, all I want is something cozy, comforting, delicious, and easy to do, that doesn't require me to get exotic ingredients via walking many blocks (and/or taking subway) in the icy rain. Ya know? Here's one such dish: it's well-rounded, super high-protein, and delicious, but made entirely of ingredients that are already in your fridge and pantry. On a cold, shivery winter day, this is the kind of creamy, sweet and savory warming lunch that you need. You can also add different veggies or garnishes to suit your taste.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 can chickpeas, rinsed and drained
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tsp olive oil
- 2 tbsp peanut butter
- 1 cup non dairy milk (I used almond)
- 2 tsp agave
- 1 1/2 tsp soy sauce
- to taste sea salt
- to taste red pepper flakes
- 1 small head broccoli, chopped
- as needed water
Directions
1. Heat the oil in a large saute pan with lid over medium heat. Add broccoli and lightly saute for about 3-4 minutes, adding splashes of water to let the steam help cook the broccoli.
2. When the broccoli is bright green, add garlic, ginger, chickpeas, and saute for a minute or two until garlic and ginger are fragrant.
3. Add peanut butter and stir to coat.
4. Add non dairy milk, agave, soy sauce, and bring to boil. Cover lid and reduce to simmer for about 8-10 minutes. Add more sea salt to taste. Serve over a bowl of rice or quinoa, and sprinkle with red pepper flakes to taste.
More healthy vegan lunch recipes: Vegan Korean Burrito Bowl
TLT Club Sandwich
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Photo: Peaceful Dumpling
TLT Club Sandwich
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