KL'S CHICKPEAS W MUSHROOM & VEGGIE MEDLEY

This meal will come together quite FAST if you prepare the chickpeas in advance, which I usually prepare 1 cup (uncooked) chickpeas to use in multiple meals---since chickpeas taste way better (and easily digestible) if slow-cooked!

PREP TIME 15 MIN

COOK TIME 120 MIN

SERVES 3

INGREDIENTS:

CHICKPEAS

ASPARAGUS

YELLOW ONION

BABY BELLA MUSHROOMS

RED BELL PEPPER

YELLOW BELL PEPPER

ZUCCHINI SQUASH

BAY LEAF

CAYENNE PEPPER

SEA SALT

OREGANO

ONION POWDER

OLIVE OIL

PREP:

BRING CHICKPEAS, A FEW SLICES OF YELLOW ONION, & BAY LEAVES TO A BOIL THEN COVER & SIMMER FOR 1.5 - 2 HOURS. STRAIN.

WASH & SLICE ALL VEGGIES IN PROPER PORTIONS AS YOU WOULD FOR A "STIR-FRY" DISH.

COOK:

SAUTE COOKED CHICKPEAS, FRESH VEGGIES IN OLIVE OIL WHILE ADDING A DASH OF SEA SALT, CAYENNE PEPPER, ONION POWDER, BASIL, AND OREGANO FOR 4-5 MINUTES OVER MEDIUM FLAME.

BOOM!!!

LIVE LONGER!!