Easy Peasy
A quick, tasty, protein meal!Smashed chickpeas and garden peas … as a lunch or dinner dish for two, each serving has the protein of two eggs. Pile it not quite so high and serve three or four. Canned food can be always on hand, and the tins are easily recycled. Easy Peasy all round!
Ingredients
- 1 can chickpeas
- 1 can garden peas
- some finely chopped red or orange capsicum or grated carrot
- your choice of herbs
- cracked pepper
- salt (optional)
- salad greens, sliced tomato or beetroot, etc to suit your serving size
Instructions
- Drain and rinse the chickpeas. Put a few aside, and the bulk into a wide pan. No oil is needed.
- Smash the chickpeas in the pan using a fork. Discard some of the empty skins that pop off whole if they look visually unappetising. Leave the rest in the mix.
- Drain the peas, saving the juice in a small jug. Put a few peas aside and smash the rest in with the chickpeas in the pan. Add pea juice if the mix is too dry for your taste.
- Add the capsicum or carrot, herbs, pepper & salt – the quantity is up to you.
- Heat the mixture on medium, stirring as you go. When it’s almost hot enough to serve, stir in the chickpeas and peas you had put aside. Heat a bit more.
- Pile it onto the plate as is. Or press a layer onto a couple of slices of wholegrain toast and pile the rest on top. Add your salad greens, etc, and … YUM!
Tried this recipe?Let us know how it was!