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!

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’til next time,