Mediterranean Chickpea and Vegetable Saute
This simple dish is exactly the sort of quick, simple meal that fits so well in late summer + back-to-school season. Feel free to customize this dish if you'd like. Mix up the vegetables to use what you have. Want something creamy? Add a spoonful of yogurt. Want more protein? Add a fried egg.
Smarts: Fresh herbs are a game changer in this dish, and since it's summer, we recommend using both chives and basil if you have them. (Feel free to skip one if you don't.)
- Asparagus - 1 bunch , chopped
- Zucchini - 1 lb , chopped (sub summer squash)
- Garlic - 2 cloves , chopped
- Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, olive - 1 Tbsp
- Paprika - 1 tsp
- Italian seasoning - 1 tsp
- Chives - 2 tsp , chopped
- Basil, fresh (opt) - 10 leaves , chiffonade
- Tomatoes, medium - 2 , diced
- Capers - 1 Tbsp , drained and rinsed
- Pine nuts - 1/4 cup
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Lemon juice - 2 tsp
- Bulgur, uncooked - 1 cup
Cook bulgur - Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)
Season chickpeas - Drain chickpeas. Toss with olive oil and then with paprika and Italian seasoning. (Can be done 1 day ahead)
Return pan to medium heat and add cooking oil. Add zucchini and saute until golden brown on both sides, seasoning with some salt as it cooks, 4 to 6 minutes.
Add chickpeas and asparagus to zucchini and saute everything together until asparagus is tender, 3 to 4 minutes more.
Add tomatoes, capers, garlic, and butter and cook everything together until the butter is melted and coats other ingredients.
Remove pan from heat and fold in chives, basil, and lemon juice. Taste and season with some salt, if needed.
If bulgur was made ahead, reheat in the microwave.
Serve chickpea saute over bulgur with pine nuts on top. Enjoy!