It makes for a great meal by itself, compliments a basic mash or salad, or can be served as a side. Makes a great salad topping the next day and can be warmed up later to use as leftovers!
Very practical recipe!
1 can chickpeas
1 small onion
1 small red capsicum (or half large)
1 small head broccoli
4 button mushrooms
2 garlic cloves
1/2 teaspoon veggie salt
1 Tablespoon tamari
juice of half a small lemon
Chop all the veggies into rough chunky pieces.
Put the chopped veggies, crushed garlic & salt into a frying pan, add enough water to just cover the bottom of the pan.
Cover the pan with a lid and allow to steam the veggies for 7-10 minutes until veggies are tender.
Add the drained chickpeas and the tamari and lemon. Saute for 2 minutes whilst stirring to allow all the veggies to be coated with the sauces and to allow the chickpeas to warm through.
This is the veggie salt I use:It makes for a great stock replacement. Often stock powder contains maltodextrin, and sugar - both of which are not overly desirable for me! This product just has salt & veggies with mineral rock calcium phosphate as an anti-caking agent. I personally can't taste the difference and really enjoy using this!