Garbanzos & Veggies With A (Cumin) Kick

There are so many beautiful recipes for garbanzos (aka chickpeas) online, I don’t know where to start. So I sort of made my own recipe by borrowing other people's ideas and using whatever I had in the house. I even cheated by using canned chickpeas instead of the much better tasting real thing, which just underscores the fact that recipes are meant to expand and contract, turn corners and go around the bend. If it tastes delicious, doesn’t destroy animal life, and is healthful to the body, just do it.

So here’s today’s little concoction:

Gorgeous organic veggies 

 First sauté in olive oil:

About 2” of leek 

1 clove garlic

a nice fat slice ginger root

Add garbanzo beans (or cheat as I did with a can of them)

1 zucchini, cubed

½ red pepper, slivered (I would have used more, but that’s all I had)

1 big Roma tomato, chopped

artichokes (I had some already frozen; I wouldn’t used canned)

a few leaves kale (notice how kale always works its way into my meals)

a handful of spinach

a handful of parsley

A little vegetable broth (more cheating: I used a tsp of Better Than Bouillon + a splash of water)

1+ spoon cumin

1+ spoon coriander

black pepper

heat it; it’s done

You can even make it ahead of time and reheat.

Look at those colors!

Serve on brown rice or quinoa.

The taste is insanely beautiful.

I gilded the lily with olive oil. Wow.