Chickpeas galore fill some shelves in the pantry. Here’s a healthy savory meal that’s quick to fix and in one pot!

Jambalaya with Chickpeas
1 Tablespoon oil of choice
1 yellow onion, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
3 cloves of garlic, minced
1/2 jalapeno pepper, seeded and chopped
2 large tomatoes, chopped
1 1/2 tsp. paprika
1 tsp. garlic powder,
1/4 tsp. cayenne pepper
1/2 tsp. dried oregano
1 head cauliflower, riced or chopped fine
1 tsp. salt
1/4 cup tomato paste
1 tsp soy sauce
1 can chickpeas (15 oz.), rinsed and drained

In a large pot, heat oil over medium heat and saute onion, bell pepper and celery about 5 minutes. Add garlic, jalapeno, tomatoes, and spices and cook for 5 minutes more. Add the salt, tomato paste and soy sauce. Cook 10 minutes more. Add the beans and cook over low heat until all vegetables are tender.
Serve warm. Enjoy!

 

’til next time,
Brenda