Something New

So some of you may know that I don’t eat red meat too often. Eating chicken and pork can get a little monotonous…I like to find new dishes with legumes and beans to get my fill of protein.

It was good timing when the Kitchn posted a little article about 10 different dishes to eat chickpeas! I changed the recipe a bit so I only had to use one pan – yep that’s right, easy clean up!

They are probably my favorite bean out there. My grandma used to put them in salads with vinegar and oil with onions. So I grew up on them.

Now, my other half testing my food with me said that it wasn’t as filling as my other dishes. You may want to try this as a lunch instead of dinner (I got full on it!)

The dish is pretty light and packed with flavor. It’s definitely something new, so go ahead and be brave!

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Chickpeas with Fennel and Citrus
(Serves 3-4)

2 cans of chickpeas, rinsed and drained
1 bulb of fennel, sliced with the fronds (the wispy top) saved
1 small red onion, sliced
6 cremini mushrooms, sliced
2 cloves of garlic, sliced
1/3 c. Kalamata olives, halved (about 12)
1 tsp. ground coriander
Juice and zest of one orange
Juice and zest of one lemon
1/2 c. white wine
1 c. chicken broth
1 tbsp. honey
Salt and pepper to taste
Olive oil

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add fennel slices, reserving the fronds for garnish, along with the onion, mushrooms and garlic. Cook until the veggies begin to caramelized and turn golden, about 10-12 minutes.

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At this point, add the rest of the ingredients and cook until the sauce reduces slightly, about 10 minutes. Add salt and pepper to taste. If it tastes too citrusy, add a little more honey.

Serve over quinoa or your favorite rice. This dish heats up beautifully!

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