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Hey friends, happy hump day! How is your week going? We have been a rocking and a rolling over here. On Monday, I had planned to catch a yoga class after dinner. But instead, the kids and I stayed at the park late after school, celebrating a friend’s birthday and playing with school friends. I probably still could have made yoga, but the hubs suggested we order in from a pizza place he wanted to try, and pizza with the fam > better than class (even my favorite yoga class). I did do a little yoga flow at home and managed to squeeze in a late yoga class yesterday, so I am calling it a win all around.
Today I wanted to share a super easy recipe for a quick weeknight dinner. This recipe comes together in about 15 minutes with minimal ingredients. It is also vegetarian, so perfect for my vegetarian friends, a quick meat-free Lent dinner, or for anyone trying to get more plant-based meals in their diet. We loved this meal, and you can easily change it up by subbing in other veggies. I definitely see this being a weeknight go-to for us.
15-Minute Chickpea Masala
- 1 tablespoon oil (I used grape seed oil)
- 12 oz broccoli florets (fresh or frozen)
- 1 can (15 oz) chickpeas, drained
- 1 teaspoon minced garlic
- A sprinkle of cumin
- A sprinkle of turmeric
- 1 jar (15 oz) masala sauce
- to serve: brown rice, lemon, and cilantro for garnish
Directions: In a frying or saute pan, heat oil over medium-high heat. Add broccoli and chickpeas and saute about 5 minutes. Add garlic, turmeric, and cumin and stir for another minute. Pour in masala sauce, as well as a little water if the sauce is really thick already. Simmer for about 7-10 minutes until hot and broccoli cooked to preference. Serve over brown rice (I used the instant frozen brown rice from Trader Joes, which microwaves in 3 minutes). Garnish with a squeeze of fresh lemon and a sprinkle of cilantro. Enjoy!
What are you eating this week?
Hope you have a great day!