Vegan chickpea stew. 5/16/18

 

Chickpea stew with ditalini and collard greens

We try to eat vegan or vegetarian once or twice a week. I figure it is good for us and good for the earth. Plus there are so many tasty dishes that do not require meat.

Chickpea stew is a favorite of mine since you can change it up in so many ways and it is quick and easy to make. Tonight’s dish started with a base of onions, carrots, and celery. To make it different I added some poblano pepper, fresh tomatoes, zucchini, and a chiffonade of collard greens at the end. I am sure you could make this with a different bean or change the pasta shape or use rice instead. The possibilities are endless.

This is another NY Times Cooking recipe and on the site it goes by the name of Chickpea Stew with Orzo and Mustard Greens.

Yum!

This entry was posted in Kitchen tips, Legumes, Pasta, Vegan, Vegetables, Vegetarian and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s