Ease of preparation rating: Easy.
Yield: 4 servings.
Ingredients:
1 can chick peas
1 red onion, sliced
1 red pepper, seeded and sliced
1 cup (240ml) green zucchini strips
1 cup (240ml) Brussel sprouts, cut in half lengthwise
3 tablespoons (45ml) olive oil
1 teaspoon (5ml) paprika
1 teaspoon (5ml) chili powder
Salt and pepper, to taste
1 cup (240ml) cherry tomatoes
Method:
Preheat oven to 375oF (190oC).
Drain, rinse and dry chickpeas.
Place on a baking tray and roast in oven for 10-12 minutes, or until slightly crispy.
Remove from the oven and let sit at room temperature.
Bring water to a boil in a medium pot, and blanch Brussel sprouts for 3-4 minutes.
Remove the Brussel sprouts and put in ice water. Once cooled, remove the Brussel sprouts and pat dry.
To make zucchini strips, use a vegetable peeler and peel the zucchini until you reach the seeds and repeat this on all sides.
Heat olive oil in a frying pan over medium-high heat.
Place Brussel sprouts flat side down and cook for 1 minutes.
Add onions, chickpeas, peppers and zucchini strips and cook for 2-3 minutes.
Add paprika, chili powder, salt, pepper and tomatoes.
Cook for 1 more minutes.
Remove from heat and serve warm.
*Serve with Sunflower Seed Crusted Sole. See recipe.
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