I love the earthy, nutty flavor of this dish I just created. It reminds me of Fall, the rich bold flavors come together nicely. This is a healthy dinner or lunch, and a great source of plant based protein. I served this with brown rice, side of cottage cheese, and toasted pita bread. You could add cilantro, sour cream and tortilla chips to add a twist. Either way, I could eat this everyday!
1 Can chickpeas, drained and rinsed
2 Cloves garlic
1 c. Carrots, sliced
1 c. Celery, chopped
Red pepper, sliced
2 Tbsp EV Olive Oil
2 Tbsp. Soy Sauce
Saute garlic and chickpeas in olive oil for 10 minutes on low. Add celery, carrots, red pepper, and arugula. Increase heat to med low, stirring frequently. Add soy sauce, scallion. Saute for an additional 15 minutes. Serve with brown rice.