HEALTHY VEGAN MEAL PREP RECIPE: 15-MINUTE SPICY CHICKPEA SKILLET

HEALTHY VEGAN MEAL PREP RECIPE: 15-MINUTE SPICY CHICKPEA SKILLET

HEALTHY VEGAN MEAL PREP RECIPE: 15-MINUTE SPICY CHICKPEA SKILLET

If you’re searching for a quick and delicious vegan supper dish, try this spicy chickpea skillet with green beans and veggies! You can prepare it in 15 minutes while watching Friends even if you don’t meal plan. or an alternative. This nutritious vegan supper is free of gluten, high in fiber, and an excellent source of antioxidants.

I’m now only desiring soups, curries, a few sandwiches, and foods that would warm me up without requiring me to spend an hour in the kitchen. such as this one.

Healthy vegan supper dish with chickpeas that you can use in wraps, bowls, or just eat on its own in 15 minutes! This dish for chickpeas is simple, gluten-free, and high in fiber!

So it’s quite easy and yields a lot. You’ll need a single pan, a single large can of chickpeas, some tomato paste, and all the fridge’s leftover veggies. You can utilize some of them, but not all of them.

I used a very, very old eggplant (yes, I am concerned about our elderly citizens) and some spinach that I meant to add to my green smoothie, but you’ve been there for four days already. Therefore, you’re a fantastic choice for the skillet. And wow, you have a lot of iron and protein? Spinach, you’re in; I appreciate your fashion sense.

Green beans follow. I had a package of frozen green beans, so why not? I’ve been loving them recently.

You take everything out of the refrigerator, wash it, cut it, and then open a jar or a can of chickpeas. Until the chickpeas are as clean as a young unicorn’s teardrop, rinse and drain them well. then begin the cooking. It’s extremely simple; all you have to do is add each ingredient to the skillet one at a time and cook for a few minutes.

Healthy vegan supper dish with chickpeas that you can use in wraps, bowls, or just eat on its own in 15 minutes! This dish for chickpeas is simple, gluten-free, and high in fiber!
The enjoyable portion follows. You may eat the chickpeas that way or use them in wraps or bowls. I believe you will be pleased no matter what you choose.

Because I am a wrapper and would eat anything that is wrapped in bread, I particularly enjoyed the wraps. In rare instances when I’m very disoriented, I’ve even eaten things that were wrapped in lettuce. They are known as lettuce wraps, I believe.

The idea is that you may adapt this recipe whichever you wish. This skillet will be used in two additional dishes, one of which is a bowl and the other is a wrap. Both are excellent. I prepared the recipes, therefore I’m quite objective.
Chickpeas are used in a quick and nutritious vegan meal for supper. This dish stores nicely in the refrigerator for three to four days and is high in fiber, gluten-free, and perfect for meal preparation. It serves 2 to 3 people. Use this chickpea dish alone or in healthy wraps or bowls along with your preferred sauces and a crisp salad to enjoy.

INGREDIENTS

2 cups canned chickpeas

1 cup frozen green beans

1 cup fresh spinach

2 tablespoons of tomato puree

1/2 teaspoon turmeric

1/2tsp. of coriander

Chili powder, 1/2 tsp (optional)

1 cup chopped eggplant (optional)

1 teaspoon dried mint

2 tablespoon of olive oil

1 teaspoon ground cumin

squeezed half of a lemon

2 minced garlic cloves

salt as desired

INSTRUCTIONS

Prepare the ingredients, cut the eggplant, and rinse and drain the chickpeas.

Cook eggplant in olive oil over medium-high heat in a big skillet. for a minute or two Add the tomato paste, herbs, spices, green beans, and chickpeas. Add 1/4 cup water, secure the top, and simmer for five minutes, adding extra water as necessary (I needed to add more water).

Cook the spinach for 1-2 minutes after adding it. Add garlic after turning the heat off. Salt to taste and squeeze the lemon over the skillet. Enjoy!

NOTES

*If eggplant isn’t your thing, use whatever veggie you prefer.