Chickpeas Stew

Ingredients: (2 servings)

Chickpeas (about 2 cups)

1 zucchini 

1 onion

1 potato
1 carrot

1 green pepper

3 tbs. tomato paste

3 cloves of garlic

1/2 tbs. minced ginger

sea salt

cilantro (optional)

cumin (optional)

1. Cook chickpeas first or use canned chickpeas.

2. Sautee onion, garlic, ginger and potato for 5 mins.

3. Add cooked chickpeas along with the liquid and the veggies to the sauteed onion mixture.

4. Cook 20 mins until veggies are tender.

5. Add tomato paste and cook for another 5 mins.

5. Season with salt, cilantro and cumin.

Chickpeas (garbanzo beans) nutrition facts

Reverse Green Onion Pasta

Green onion is not just a seasoning. Let's start reversing your old way of thinking. Let green onion be the leader of the dish. This is based off a traditional Chinese recipe (onion oil noodles/pancakes).

Ingredients: 5 bunches green onions, minced garlic, leeks, 1 medium size zucchini, pasta/noodles, salt, olive oil. 

1. Chop 4 bunches of green onions, 1 inch long,

Chop 1 medium size zucchini,

Chop 1 small leeks into very thin slices, about 1/8 inch,

Mince 1 bulb of garlic.

Sautee them together in a pan about 5 mins.

2. Stir in cooked pasta. Stir fry about 3 mins.

3. Thinly chop another bunch of green onions, 1/4 inch.

Sprinkle them at the last minute. 

Add salt. 

Stir. 

Remove from  the heat.

Roasted Zucchini

Ingredients: Zucchini, Roasted garlic, Sea salt, Black pepper

1. Heat up a pan with olive oil. Place zucchini cut side down.

2. Cook 5 mins then turn them over.

3. Cook another 5 mins until each side is brown.

4. Add roasted garlic, sea salt and black pepper to taste.

I also cook tomatoes together with zucchini. They add more flavor to the whole dish. 

Same way of cooking yellow squash and they taste really good!