I’m really getting summer-time veggie plate fever and for us that means lots of beans or tofu, something green and corn. We love corn. A lot. I didn’t want tofu two nights in a row, so I went with a Cajun chickpea recipe I came up with several months ago. It’s pretty simple to make and it spicy and yummy. I cooked the chickpeas ahead of time, but you could also just use a can, drained and rinsed. It’s basically just the beans, a small onion, several cloves of garlic, about half a cup of veggie broth and Cajun seasoning. I like to mush up some of the chickpeas to thicken it up a bit. I stopped by Whole Foods and got a couple of ears of corn and some kale salad (I was in a hurry and didn’t really have time to make anything else). Simple, healthy & delicious.
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