I love parathas. Especially ones that are protein packed. Adding hummus to the usual potato filling gives it a distinctly Mediterranean twist to this delicious Indian classic. And this Potato Hummus Parathas is a spectacular lunch meal, wholesome, healthy and a complete winner. My family loves it.

(Aloo) Potato Parathas

Aloo parathas consists of whole wheat dough stuffed with a mixture of boiled, mashed potatoes and spices, which is rolled out and cooked on a hot skillet with oil or clarified butter.

Now I am from the South of India, where breakfasts are idlis, dosas, and vadais served with piping hot sambar and delectable chutneys. I lived and worked in Delhi, India for two years. The cook in the place where I stayed (yes, I had a cook!) would serve me these hot (garama, garam in Hindi) carb-rich, stuffed flatbreads of heaven with a dollop of butter, a cup of yogurt and a side of Indian pickles. I could only eat one but I was ready to tackle my day, full of energy. I fell in love with them. Now I make them for my family, sometimes, for breakfast, but mostly for lunch. Specifically weekday lunches.

Hummus

Hummus is a Mediterranean classic made from blending cooked, mashed chickpeas, tahini, olive oil, lemon juice, garlic and salt. It is creamy, tangy, full of fiber and protein. I can eat an entire bowl in one sitting. It is usually served with Pita bread or as an accompaniment with grilled fish or vegetables.

You can buy ready-made Hummus at any grocery outlet in the United States. I like the Sabra brand. Of course, making it from scratch at home is equally simple. The only thing to remember is to soak the dry chickpeas overnight. You can use canned chickpeas but I prefer the dry ones. Here is the recipe.

• 4 garlic cloves
• 2 cups pressure cooked Chickpeas
• 1 1/2 teaspoons kosher salt
• 1/3 cup tahini (sesame paste)
• 6 tablespoons freshly squeezed lemon juice (2 lemons)
• 3 Tablespoon Olive Oil.
• 1 teaspoon Kosher Salt

Combine all the ingredients in a food processor/blender and process until smooth. Store in a dry container.

(Aloo) Potato Hummus Parathas Recipe

I came up with this recipe when I had leftover hummus in the refrigerator and I was looking to put together a quick lunch for all of us on a weekday because I slept in. And my son’s has to leave for school at 7.30 AM.

6.30 AM –  Boil the potatoes in the microwave 15- 20 mins.

6.35 AM – And while they were cooking, grate paneer (which you can make at home or buy at an Indian grocery store).

6.40 AM – Make the Whole Wheat Dough (I usually always have it in the refrigerator as its a staple in my house)

6.50 AM –  Heat the skillet. Combine the ingredients for the filling.

6.55 AM – Stuff and roll out the paratha. See my You Tube channel link on How to stuff and roll parathas.

Cook the paratha on the skillet while you roll out the second paratha.

7.10 AM – Lunch boxes are ready

This recipe is a perfect Mediterranean Indian Fusion Food recipe.

Try my Pistachio-Spinach Pesto Paratha for an Italian Indian Fusion Food recipe twist.

Print

Potato Hummus Parathas

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Creamy hummus pairs beautifully with carb-rich potatoes stuffed in a healthy delicious whole wheat wrap. 

Course: Main Course

Cuisine: Indian, Mediterranean

Keyword: #potato, hummus, paneer, parathas

Servings: 6 parathas

Calories: 242 kcal

Ingredients

• 500 grams boiled/mashed White Potatoes approx: 4 Potatoes
• 300 grams grated Paneer approx: 1 Cup
• 3 Tbsb Hummus
• 1 teaspoon ground Cumin
• 1/2 teaspoon Chili powder
• 1 teaspoon Kosher Salt
• 1 recipe Whole Wheat Dough
• 6 teaspoon Sesame seed oil

Instructions

1. Combine boiled/mashed potatoes, grated paneer, hummus, cumin, chili powder, and salt. Divide it into 6 equal portions. 

   

2. Divide the dough into 6 parts each about 85 grams

   
   

   

3. Roll out one position into a small circle. Place the filling in the center of the rolled out circle and fold down the edges over the filling and seal in the filling by pinching the dough closed on top.

   
   

   

4. Heat a Skillet/Tawa till it's hot to touch. Cook the parathas on both sides till light brown spots appear. Spread 1/2 teaspoon of oil around the parathas and cook both sides again.

   

Recipe Notes

1. Air dry the potatoes after boiling them. This removes the extra moisture which makes for a perfect filling. 

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When I was thinking about what all I can make with the Lemon Leek Sauce as the base, Vegetable Stew came foremost to my mind. It tastes incredible!

My Stew Story

My first stew experience was in Kerala, India, at my friend’s house.  It was the day before her wedding and we had all arrived, giggling and happy and just a bit incredulous that she was actually going through with this. She was the first in our group to get married.

Back to the delicious, creamy stew that her mother made for breakfast served with Appam (a type of crepe/pancake, made with fermented rice batter and coconut milk). Delicately spiced, the stew was out of this world. Then when I started traveling on work, I had the English pot pie, which is essentially stew enclosed in a flaky pie crust. Thus my love affair with stew began. And has been going strong, very strong.

Vegetable Stew in Lemon Leek Sauce Recipe

Here I am combining some elements of the Kerala stew with fall vegetables found in the United States in my favorite Lemon-Leek Sauce.

• The dish takes 30 minutes from start to finish if you have the sauce ready. Which, I usually do as I make a big pot of it and freeze the sauce in small batches.
• Now if you don’t have the sauce ready, it takes only an additional 15 minutes. get it simmering while you are cutting the veggies.

Print

Vegetable Stew in Lemon Leek Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Course: Side Dish

Cuisine: Indian

Servings: 6 people

Calories: 228 kcal

Ingredients

• 20 ml Vegetable Oil
• 450 grams Cauliflower approx: 1 medium size head of Cauliflower
• 250 grams Carrots approx: 2 medium or 1 large carrot
• 250 grams Butternut Squash approx: 1/2 a medium sized squash
• 200 grams Zucchini approx: 2 medium
• 3/4 Tablespoon Kosher Salt
• 500 ml Lemon Leek Sauce
• 50 grams Parsley for garnish (finely chopped/hacher)

Spice Mix

• 2 Star Anise
• 2 Cardamom pods
• 1 Cinnamon stick small
• 10 Black Peppercorns
• 1 dry red Chili
• 400 ml thick Coconut milk approx : 1 can

Instructions

For the Spice Mix

1. Pound the spices in a mortar with a pestle till they are slightly coarse but close to fine in texture. 

   

For the Stew

1. Wash and cut all the vegetables approximately the same thickness and length. I always start with the Cauliflower and keep the florets as a measure for the other vegetables. 

2. In a medium-sized Dutch oven, heat 20 ml of oil. When slightly hot to touch, add all the washed and cut vegetables. Saute for 2 minutes. 

   

3. Add salt and spice mix. Saute for another minute.

   

4. Now add the Lemon Leek Sauce. 

   

5. Open the can of Coconut milk and carefully remove the top thick cream of the coconut into a small bowl. Add the rest of the milk in the can to the stew along with half a cup of water. Close the dutch oven with a lid and cook the stew on medium flame, gently for 10 minutes or till the vegetables are tender when pierced with a fork. 

   

6. Switch off the flame and swirl in the reserved thick coconut cream. Ladle into bowls and garnish with parsley. Serve with noodles, rice or chunks of warm crusty bread. 

   

Recipe Notes

• I have used Kosher Salt. If you are using any other salt like Table salt or Himalayan Pink Salt, the amounts will vary accordingly
• Only salt the vegetables sparingly as the lemon leek sauce already contains salt. Adjust at the end after the stew is cooked through. 

 

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What do you get when you combine sweet mixed peppers with carrots and green Kale, toss them with Penne pasta, and garnish with South Indian style tempering of aromatic spices, aka, tadka, curry leaves and crunchy peanuts?!!! You get an Italian in South India, shaking hands over a delectable, healthy and delicious Mixed Peppers Pasta Upma – South Indian Style.

Mixed Peppers Pasta Upma – South Indian Style

I am from Tamil Nadu where we use the tempering used in this recipe for almost all types of food, from chutneys to simple stir-fry.

• Mustard seeds – Known as “kadugu” in Tamil and “rai” in Hindi are the small round seeds of the Mustard plant. We use the black seeds in South India.
• Urad dal – A lentil with origins in India, we use the white variety which has the outer black covering removed.
• Dry red chilis – Indian use dried red chilies in nearly every dish, even cold drinks, and desserts. Roasting the chilies brings out their natural flavor and adds depth to the dish.
• Asafoetida – Called as “hing” in Hindi and “perungayam” in Tamil, it is a gum extracted from the root of the plant “Ferula” which is dried and ground. An extremely pungent spice which when combined in small quantities in dishes creates a smooth finish to a dish. It is considered as the “umami” of Indian cuisine.
• Curry Leaves – A quintessential ingredient of South Indian cooking. Called “karuvepalai” or “sweet neem”, the leaves are distinctly aromatic with a slightly nutty pungent taste.

The above ingredients are fried in a teaspoon of sesame seed oil. The smell, the heavenly smell that wafts through the air when you are preparing the tempering is only second to the sound of the sizzle that you hear when poured on top of a dish. It completes and enhances a dish.

Pasta is used in various forms around the world. In India, Vermicelli (Semiya, Seviyan) is in savory and sweet recipes. We make Semiya upma with various spices all across India.

So using Penne pasta that is made in South Indian style is not a stretch. This recipe is a perfect combination of new age vegetables like the superfood kale and end of summer medley of sweet peppers with South Indian cooking techniques. An example of my Rambles.

Try my Paneer Pistachio-Spinach Parathas for another Italian-Indian Fusion dish.

Variations

1. Make it with only root vegetables and celebrate Fall.
2. Garnish with toasted fresh coconut for a tropical feel.
3. Or make it lemony by adding juice from 3 lemons.

5 from 1 vote

Print

Mixed Peppers Pasta - South Indian Style

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Course: Main Course

Cuisine: Indian, Italian

Servings: 8 Servings

Calories: 472 kcal

Ingredients

For the Pasta

• 450 grams Penne Pasta approx: 1 full box of Barilla Penne Pasta
• 2 Tbsb Kosher Salt
• 16 Cups Water approx: 3500ml

For the Vegetable Sauté

• 2 Tbsb Sesame Seed Oil
• 5 cloves Garlic minced
• 1 inch Ginger minced
• 15 Peppercorns
• 2 Green Chilies
• 3/4 Tbsb Kosher Salt
• 1000 grams Mixed Peppers, sliced in 1" squares approx: 8-10 Peppers - your choice of green, red, yellow or Spanish peppers
• 200 grams Carrot approx: 2 large carrots sliced thin
• 500 grams Kale approx: 4-5 stalks of dark green Kale

For the Tempering

• 3 Tbsb Sesame seed oil
• 2 teaspoon Mustard Seeds
• 3 Tbsb Urad Dal
• 1/4 teaspoon Asafoetida
• 100 grams Roasted Peanuts
• 25 Curry Leaves
• 3 Dry Red Chili

Instructions

For the Pasta

1. Bring a big pot of water with salt to a boil. Add the dry pasta and cook for 15 or so minutes till the penne is al dente (cooked through but firm to the bite). Drain and set aside. 

   

For the Vegetable Sauté

1. While the pasta is cooking, heat oil in a medium skillet, add minced garlic, ginger, green chilies, salt and ground peppercorns. Sauté for a minute. Now add the peppers and carrots, sauté till the peppers have softened and carrots are cooked but firm to bite. Toss the vegetables with the cooked pasta.

   

For the Tempering

1. Heat oil in a small skillet till hot to touch, add mustard seeds. After the seeds, crackle, add urad dal and roast till golden brown. Add asafoetida and red chilies. Stir. Switch off the flame. Add curry leaves. The curry leaves will burst as the oil touches the leaves. Add the peanuts and toss to combine. 

Plating and Serving

1. Spoon the pasta into a big serving bowl and garnish with the tempering. 

   

Recipe Notes

1. Don't add oil to the salted water when you cook the pasta. 
2. Adjust spice levels according to your taste.

Storage: The recipe makes for 8 servings. You can reduce it or make the entire recipe for the next day. It keeps well in the refrigerator for a week in an airtight container. 

Leftovers: These are yummy leftovers for lunch the next day. And taste so good when cold or at room temperature too. 

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Banana, Almond, Rice Flour Pancakes are delicious, gluten-free, easy to make pancakes. They can be made vegan too. See instructions. I dusted it with powdered sugar and served with fresh fruits and pure Maple syrup. Top it off with my yummilicious Strawberry Jam to kick it up a notch. 

My Sunday Morning

Sunday morning and my kids wanted pancakes! As usual. My pantry though had no all-purpose flour. So I got out my “Whole Life Nutrition Cookbook” (a good book to have if you have allergies). I had to make some substitutions to the pancake recipe as I did not have all the ingredients. So after some research, I turned the recipe with what I had on hand. And so were born Banana, Almond, Rice Flour Pancakes. 

My family doesn’t have gluten allergy neither are we vegan. But, I like to experiment and try different textures. Being of Indian origin, I make dishes with rice flour all the time. So, it is a staple in my pantry.

The pancakes do taste different. I was a little apprehensive that the family would find it a wee bit strange. I was, however, pleasantly surprised. My daughter actually asked for a second helping. 

My next experiment I think would be to make it savory. Maybe fold in green chilies, spinach into the batter. Maybe add some crispy bacon. Mmmmm. That sounds good.

Recipe Notes

• Xantham Gum is a thickening agent and stabilizer that is used to prevent ingredients from separating. Cornstarch would do in a pinch if you don’t have xantham gum.
•  Use ground flax seeds in very hot water instead of eggs.
• You can mix in a whole egg in Step 2. I like whisking the egg whites separately as it makes the pancakes very fluffy.

[amd-yrecipe-recipe:32]

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Mint-Lentil Coconut Rice is my go-to simple, delicious, refreshing dinner for those busy weeknights or lazy weekends. You can eat it as is or with an equally simple yogurt sauce (raita). It hearty and healthy! Plus the whole dish takes only 20 minutes to make, from start to finish. And it’s vegan.

Coconut Rice

I grew up with eating coconut rice. I am from South of India which is the seat of coconut production in the country. It produces over 90% of the coconut demand in the country. And the reason, why we have so many coconut-based dishes, from savory to sweet, across the country.

In South India, Coconut Rice is prepared for lunch, dinner, as part of a marriage feast and for festivals (we have so many, you see). One such festival is Pongal in Tamil Nadu (a Southern state in India). We celebrate, the harvest festival, Pongal, during the month of January. On the third day of the festival, called Kanu Pongal, we usually make “variety rice or kalanda saadam”. Coconut Rice is one of the delicacies prepared on that day along with lemon rice, tamarind rice, and yogurt rice.

So, it’s very special to my family and has a lot of happy memories attached to it. I learned to make this rice by watching my mother make it. And over the years, I have added my own special touches to it. Like in this recipe, I have added refreshing mint and hearty lentils, giving it a new depth.

Notes

Try more traditional recipes with coconut like my Coconut Chutney recipe.

I have used Urad Dal and Toor Dal in this recipe You can buy these through the link or at your local Indian grocery store.

I like 24 Letter Mantra ORGANIC URAD White Whole 2lbs and 24 mantra Organic Split Pigeon Pea (Toor Dal) 2 lbs.

Print

Back-to- Basics…….Mint-Lentil Coconut Rice

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Healthy, simple and delicious rice with the goodness of lentils, the sweetness of coconut and refreshing taste of mint. A one-pot meal.

Course: Main Course

Cuisine: Indian

Keyword: #15minuterecipes, #indian, #instantpotrecipe, #maincourse, #onepotmeal, #pressurecookerrecipe, #rice, #weeknightdinner, easy, healthy

Servings: 4 servings

Calories: 365 kcal

Ingredients

• 6 grams Butter approx 1 teaspoon
• 180 grams Raw Basmati Rice approx 1 Cup Rice
• 75 grams Toor Dal/ Split Pigeon Peas approx 1/2 Cup Dal
• 270 ml Water approx 2 Cups
• 9 grams Kosher Salt approx 1/2 tablespoon

Seasoning

• 14 grams Vegetable Oil approx 1 Tablespoon
• 5 grams Mustard seeds approx 1 teaspoon
• 12 grams Urad Dal approx 2 teaspoons
• 225 grams Yellow Onion chopped. approx 1 Cup
• 1 Serrano Pepper slit down the middle
• 7 grams Ginger chopped. approx 1 inch Ginger
• 2 grams Asafoetida approx 2 pinches
• 50 grams Fresh Mint finely chopped. approx 2 Cups
• 50 grams fresh/frozen Coconut grated. approx 1/2 Cup
• 3 grams Sambar Powder approx 1 teaspoon
• 1.5 grams Turmeric powder approx 1/2 teaspoon
• 6 grams Kosher Salt approx 1 teaspoon

Instructions

1. Wash the rice 2 or 3 times to remove the excess starch
   

2. Sauté the rice and dal in 1/2 teaspoon of oil/ghee or clarified butter just till it gives a nice aroma. Don't brown the rice. Add 2 cups of water and salt. Cook the rice.

3. Instant Pot - If you are using the Instant Pot, use the sauté function for the above step. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure. Turn off the heat and do a 10 minutes Natural Release. Release the remaining pressure and open the lid carefully.

For the Seasoning

1. In the meantime, when your rice is cooking, prepare the seasoning.

2. Heat oil in a medium-size saucepan, add mustard seeds and wait till it splutters

3. Then add the urad dal and red chilies and roast till the urad dal turns a lovely golden brown.

4. Add the onions (if using) and fry them till they slightly turn color. you don't have to brown them.

5. Now you can add the remaining ingredients - green chilies, slivered ginger, asafoetida, mint, coconut, sambar powder, turmeric, and salt. Sauté for 2 minutes, until it combines and comes together. (The mint will wilt).

Serving

1. Toss with the cooked rice, Taste and adjust for salt. Garnish with peanuts (optional) and serve hot. 

Recipe Notes

I use a kitchen scale to measure all the ingredients.

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The Green Beans and Mushroom Stir-fry in a ginger-orange sauce served with brown rice perked up with black-eyed peas and crispy kale is the perfect, nutritious, and insanely delicious comfort meal that you can have and make in 30 minutes.

Cold nights beg for meals that spreads warmth from to your belly to your heart. This recipe is the result of that craving that you get when you are tired from a long days work, but WANT that satisfying meal that you know you can’t get outside.

And it is healthy. There’s protein from the black-eyed peas, iron form the green beans, vitamins and minerals from mushrooms, carbohydrates from the rice and then you have Kale, the superfood to add to the mix.

But it tastes so utterly delicious! The heat from the ginger and the sweetness of orange combines to give you that spicy, tangy flavor that lingers on your tongue and makes you want to lick the bowl clean.

Try my other healthy dinner recipes like my Vegetable Brown Rice Pilaf.

Read about the health benefits of Kale here.

[amd-yrecipe-recipe:18]

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 Vegetable Brown Rice Pilaf is a fast and aromatic one-pot wonder full delicious vegetables and fluffy rice, infused with saffron. An absolute delight for those busy weekday dinners.

Weekdays start energetically and by Wednesday, everything becomes extremely tiring. This week especially has been extremely trying, with me getting the flu and taking a long time to recover from it. I needed to make something for dinner that does not take a long time to prep or prepare. And definitely not a lot of cleaning to do.

At the same time, my tongue was craving something tasty after a week of wanting only to drink hot liquids. All reasons combined, I fell back on my trusty and tried vegetable brown rice pilaf.

This is so flavorful, warm and an absolute comfort meal. You want to grab a bowl of this and catch up on the day’s events with your family or sit in front of the TV and watch a comedy. It is so satisfying.

Brown Basmati

I like using Brown Basmati rice (Royal Brown Basmati Rice, 10 Pound), which has only 177 calories for every 50grams, is very high in amino acids and essential vitamins are less processed and are high in fiber. The higher magnesium content found in Basmati can help with blood sugar control. And it retains the nutty, characteristic flavor and aroma of white basmati rice.

The vegetable brown rice pilaf can be made in the Instant Pot, regular pressure cooker or in a heavy bottomed vessel.

Try my Basil, Spinach, Garbanzo Beans Pasta Soup for another easy, healthy, one-pot, meal.

[amd-yrecipe-recipe:17]

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Kale Curry Biryani is a stunning Thanksgiving vegetarian centerpiece using all the bounty of fall, presented roasted in a sugar pumpkin.

Being a vegetarian always presents a challenge during Thanksgiving. I wanted to create a beautiful main course, that shines above the other scrumptious dishes that laden the table. Thanksgiving is a non-religious holiday in the United States, where we give thanks to natures bounty and for everything we care and love. We celebrate it by having a grand feast, sharing it with friends and family.

So your centerpiece has to be absolutely spectacular and include the season’s produce.  I love bringing the colors of fall to my table. The fading greens, the sparkling oranges, reds, and yellows, so many colors to choose from. The season also brings succulent pumpkins, gourds, squashes and plenty of roots vegetables in various forms and sizes.

The Kale Curry Biryani, stuffed and roasted in a Pumpkin, is time-consuming, as the main dish for Thanksgiving should be but a joy to make. And definitely, a joy to eat. You will get compliments on this dish and your guests will groan from stuffing themselves with it.

Make my Fennel, Escarole, Persimmon Salad, Cashew-Butter Vinaigrette as one of the sides

[amd-yrecipe-recipe:9]

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Deconstructed Quinoa-Potato Burger, Kale Mango Salad, Peas Salsa – A protein-rich burger that is served with delicious kale-mango salad, topped with peppery peas salsa and creamy garlic yogurt sauce. It’s a mouth full of yumminess! You won’t miss the meat when you eat these succulent, restaurant style burgers right in the comfort of your home. It tastes absolutely divine and it’s healthy to boot!

I was in a mood to create something that was different, to combine flavors that I don’t normally eat in restaurants or make when I am working in one. You can say I was in one of my “moods”, as they call it at home.

I am not a methodical, write down the recipe and then make it kind of a person. I am like I explained in my bio, a mad scientist, pulling everything out of the refrigerator and staring at them till partial idea forms in my mind. I form my recipe as I go along. This dish is one such creation of mine.

I love kale and any greens actually. You will always see an assorted number of various varieties spinach stocked in my refrigerator. My husband’s usual question when I come home from the market is, “Did you buy anything other than spinach?” I like munching on them as I am preparing a meal. Yes, I do mean raw!

In the deconstructed Quinoa-Potato burger, the sweetness of the mango offsets slight bitterness of the kale beautifully and the salad is simply dressed to enhance the beauty of the patty. Rounding it off, the peas salsa kicks your taste buds into the stratosphere with its peppery taste and the creamy garlic-yogurt sauce quenches and makes it juicy. The medley of all of them together is a delight to your senses.

• If you make your patties ahead like I do and freeze them, you can make burgers any day of the week.
• I use a stainless steel skillet Cuisinart 722-24C Chef’s Classic Stainless 10-Inch Open Skillet that I can use in the oven and on stovetop saving me time.

[amd-yrecipe-recipe:4]

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Mint Linguine with Lemon-Leek Sauce – A light pasta in a bright, creamy lemon-flavored leek sauce with a hint of mint and touch of heat. Leeks are in season and will continue through fall and winter. I love them with their mild onion taste and creaminess. I like making this as a healthy substitute for white sauce and oh! it has so much flavor and is full-bodied. 

The mint freshens up the palate making this dish entirely lickable! This was one of my recipes for family dinner at culinary school. The entire school loved it and it is pretty hard to impress them. I gave the recipe to my friend and neighbor to try it out and she loves it! She’s always waiting for leek season now to stock her freezer.

Linguine meaning “little tongues” in Italian is a form of pasta that is elliptical in section. It originates from the Liguria region of Italy, a town fragrant with salty ocean breezes and known for simple delicious food. I love linguine with it’s long, flat strands of pasta, thinner and narrower than fettuccine but thicker than spaghetti making it perfect for the sauce to cling to.

The simple recipe for the creamy lemon-flavored leek sauce with a hint of mint is perfect for pasta. You can make it rich with cream or substitute it with a milk of your choice for a low-calorie version.

Mint Linguine with Lemon-Leek Sauce recipe is healthy and kid-friendly and they will lick their plate clean. It’s my family’s favorite and it will be yours too.

Pair it with a smooth dry white wine like a Chardonnay (I like the ones from Sextant Winery at Paso Robles, CA) or a refreshingly crisp Sauvignon Blanc (I like Hanna from Sonoma County). Enjoy and let me know how much you liked it.

[amd-yrecipe-recipe:1]

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Green Beans and Garbanzo Stir Fry is part of my Everyday No Fuss Recipes. People often ask me when they come to dinner, “Do you make such elaborate meals every day?” “No, I don’t!” My daily meals are simple, most of the time one pot wonders. This dish, is chock full of vitamins, minerals and protein all in one. Have it with only rice or make a buttermilk stew along with it. Make it into a warm salad to have a light dinner by adding almonds or my spiced candied pecans and dollop of thick greek yogurt.

I usually buy my Garbanzo Beans dry and uncooked. I soak them overnight and pressure cook them, then cool them down and freeze them in small quantities to use within 3 weeks. I also keep canned beans for those “I don’t have time” moments too. If you are using canned, be sure to rinse them before using. 

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