Chickpea and Kale Stew (V) (VEG) (GF)

This a quick meal for lunch, left overs or dinner. You can serve it over grains like rice or quinoa; roast up some vegetables and serve with cornbread or a nice crusty bread!

  • 2 medium onions, chopped

  • 1-2 bell peppers, chopped

  • 5-6 garlic cloves, minced

  • Pinch crushed red pepper

  • 2 teaspoons granulated garlic

  • 2 teaspoons paprika

  • 2 teaspoons basil

  • 1/2 teaspoon thyme

  • 1/2 cup split mung beans

  • 2 cans garbanzo beans (drained)

  • 1-2 bouillon cubes (vegetable or chicken)

  • 1-16oz bag frozen kale

  • 1-12oz bag frozen spinach

  • 2 cups water

  • 1/4 cup lemon juice (and more for seasoning)

  • Bay leaf

  • Various fresh chopped herbs (parsley, cilantro, oregano, basil) OR buy the tube of Italian herbs from the produce section.

Sauté onions, garlic and peppers and salt

Season onion mixture with granulated garlic, paprika, thyme, crushed red pepper and basil.

Add mung beans and drained garbanzo beans. Stir and let cook for 2 min

Layer in the following with no stirring:

Bouillon cubes, Frozen Kale & Spinach, water, lemon juice and bay leaf

Cover with lid bring to boil, then reduce heat to low and cook for 20-25 minutes with lid

Remove lid add the zest from 2 lemons, Stir.

Add chopped fresh herbs (basil, oregano, thyme); or use about 1/4-1/2 a tube of the italian herbs.

Season to taste with salt and black pepper, a bit more lemon juice if needed.

Always season to your taste. I have been very conscious of how much salt I have been using and consuming, if you need to add more salt to your liking do so.

Ask Alexa: Potato Chip Substitutes

Potato Chip alternatives/substitutes Veggie Chips

Turn (almost) any vegetable into a crunchy, salty chip.
Brussel Sprout leaves, Butternut Squash, Zucchini, Cucumber, Sweet Potato, Broccoli, Parsnips, Tomatoes, Rutabaga, Turnip, Radishes, Carrots

Preheat oven to 375 degrees
1. Wash/Scrub, And if necessary, Peel.
2. Slice 1/8" - 1/16" thin - Use a mandoline, a vegetable peeler, or a SHARP knife.
3. Lay Parchment Paper on your Baking Sheet.
4. Place your sliced vegetables in a large bowl. 
5. Coat with oil - about 1 Tablespoon, salt and pepper. Make sure each slice is coated.
6. Lay the vegetables onto the pan in a single layer - no over lapping, flattest side down (You will need at least two trays, and you may have to bake in batches depending on how many vegetables you cut).
7. Bake for 10 minutes, Turn vegetables once and rotate pan, bake for another 5-15 minutes. Check to make sure edges are not browning too much. Bake until crisp. 
8. Let cool on the baking sheets for 5 minutes.
9. Transfer to a bowl and repeat.

NOTES:
* Do not combine different vegetables onto one pan. Each vegetable has a different water content so they will require different amounts of time.
* Once you get the hang of it, try different seasonings.
* Watch your fingers when cutting - all the utensils I mentioned are sharp - you can get cut!
* Store your chips in an airtight container up to 2 days.