A friend of mine sent me this recipe. I am often looking for alternative sources of protein that are tasty and easy to prepare.
Chickpeas are an excellent source of both fiber and protein. Like any bean, it is important to cook your your chickpeas before you eat them even if you are using them in a cold salad. This makes them easier to digest.
Chickpeas and Mushrooms
3 ½ cups chickpeas (approximately 2 large cans)
olive oil
1 large onion, sliced finely
2 cloves of garlic crushed and chopped
1 lb. cremini mushrooms, wiped and sliced thickly
sea salt and pepper to taste
2 ½ cups chicken stock
* Drain and wash chickpeas. Set aside.
* In a skillet heat up 2 tablespoons of olive
oil.
* Add onions and cook for 3 minutes.
* Add garlic, mushrooms, salt and pepper to
taste and cook for 2 to 5 minutes.
* Add the chickpeas and pour the chicken stock
over the ingredients in the skillet.
* Cover tightly and allow to simmer for 15 minutes.
* You can add spinach, grated carrots, red peppers, potatoes, or sundried tomatoes to this recipe.
Be daring!
Deborah
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