Here is another recipe I make all of the time that, incidentally, is vegan. I’m not vegan by any stretch of the imagination, but having a plant-based meal every now and then certainly doesn’t hurt.
Like all recipes that I make on a frequent basis, this one is super simple with regard to both ingredients and preparation.
You will need:
Adapted from this Good Housekeeping recipe
(~ denotes “approximately”)
~2/3 box of vegetable pasta
~3 tablespoons olive oil
1 bunch of Swiss Chard (looks like this)
1 can of garbanzo beans/chickpeas
1 clove of garlic
~1 teaspoon red pepper flakes
Juice of 1 fresh lemon
Boil some lightly salted water in a pot. Add approximately 2/3 of a box of veggie pasta and cook as instructed on the package. No, you don’t have to use veggie pasta, but it’s slightly better for you than plain white pasta and tastes significantly better than whole-wheat pasta.
Wash the Swiss Chard and cut off the tough ends. Using your favorite knife, chop roughly into ~2 inch squares. In a large frying pan, heat approximately 3 tablespoons of olive oil over medium heat. Throw in all of the Swiss Chard (don’t worry, it will get smaller), the can of (twice-rinsed!) garbanzo beans, some salt, pepper, one clove of crushed & chopped garlic, and the ~one teaspoon of crushed red pepper flakes (depending on how spicy you’d like it to be). Cook, stirring frequently, until the Swiss Chard has wilted and the garbanzo beans have “popped.”
Drain the pasta. Add to the Swiss Chard mixture and stir. Serve piping hot with a healthy dose of lemon juice. The lemon is the key ingredient here! You need the juice of a real lemon, not the stuff that comes in a plastic container. If it doesn’t taste quite right, add more lemon.
See? What did I say. Very healthy, quite filling, and super easy to make. Enjoy!
Photos by G.