Last updated on January 1st, 2020 at 09:17 pm
If you’re looking for an easy vegan meal prep dinner recipe – this spicy chickpea skillet with green beans and vegetables is super lazy and really good! Even if you don’t meal prep this, you can whip it up in 15 minutes while watching Friends. Or something else. This healthy vegan dinner is gluten-free, high-fiber and good source of antioxidants.
I’m not dealing well with this cold weather.
All I’m craving right now are soups, curries, some sandwiches and recipes that will warm me up without forcing me to cook for an hour. Like this one.
So this is super simple and makes a lot. You need one skillet, one big can of chickpeas, some tomato paste and all the leftover vegetables you’ve got in your fridge. Well, not all of them, but you can use some.
I used a very, very old eggplant (that’s right I care about our seniors), some spinach that I wanted to put into my green smoothie, but well, it’s already been 4 days and you’re still there. So you’re a great candidate for the skillet. And, oh, wow, you’ve got a lot of protein and iron? I like your style, spinach, you’re in.
Then green beans. Because I love green beans lately and I have a bag in my freezer, so why not.
So you get all that out of your fridge, wash, chop and then open a jar or a can of chickpeas. Rinse and drain until those chickpeas are cleaner than a teardrop of a baby unicorn. And then start cooking. It’s really easy – you basically dump all the ingredients into the skillet one after another and then cook for a few minutes.
Then comes the fun part. You can have the chickpeas like that, use in bowls or wraps. Whatever you decide, I think you’ll be happy.
I really loved the wraps, because I’m a wrapper and I would eat anything that is wrapped in bread. Sometimes, in very extreme cases, when I’m really confused I would even eat things wrapped in lettuce. I think they’re called lettuce wraps.
The point is – use this recipe whichever way you’d like. I have two more recipes coming up that use this skillet – one is a bowl and the other one is a wrap. Both are really good. And I’m very objective, because I made the recipes.
I hope you enjoy this tasty chickpea skillet! Let me know if you have any questions and if you make it – tell me how it went and what you did with it!
- 2 cups chickpeas, canned
- 1 cup green beans, frozen
- 1 cup spinach, fresh
- 2 tbsp tomato puree
- 1/2 tsp turmeric
- 1 tsp coriander
- 1/2 tsp chili powder (optional)
- 1 cup eggplant*, chopped (optional)
- 1 tsp mint, dried
- 1 tbsp olive oil
- 1 tsp cumin, ground
- 1/2 lemon, squeezed
- 2 cloves garlic, minced
- salt to taste
- Rinse and drain chickpeas, chop the eggplant and have ingredients ready.
- In a large skillet, at medium-high heat, sautee eggplant in olive oil. for 1-2 minutes Add the chickpeas, green beans, herbs, spices and tomato paste. Add 1/4 cup water, cover the skillet with a lid and let cook for 5 minutes, adding water if needed (I needed to add more water).
- Add spinach and cook for 1-2 minutes. Turn off heat and add the garlic. Squeeze the lemon over the skillet and add salt to taste. Enjoy!
Amount Per Serving: Calories: 413 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 394mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 19g Sugar: 13g Sugar Alcohols: 0g Protein: 20g