This Chickpea Succotash is absolutely delicious and perfect over some fresh cooked quinoa. The mix of flavors between the lemongrass and the tomatoes make a great combination of flavors while keeping the dish light and fresh.
2 stalks fresh lemongrass
1 large tomato
2 tsp. grapeseed oil
1 medium yellow squash, cut into ½-in pieces
½ tsp. grated fresh ginger
1 small garlic clove, minced
¾ cup cooked chickpeas
½ cup fresh corn kernels
¼ cup chopped fresh basil
- Peel away tough outer layers. Crush inner white stems with rolling pin, then finely chop. Transfer to small bowl, and cover with ¼ cup boiling water. Set aside.
- Halve tomato through middle, and scoop seeds into strainer set over bowl. Press juice from seeds, then discard seeds. Set juice aside, and dice tomato flesh.
- Heat oil in large, deep skillet over medium-low heat. Add squash, ginger, and garlic, and sauté 3 minutes without browning. Stir in chickpeas, corn, diced tomato, lemongrass with liquid, and tomato juice, and season with salt and pepper. Cover, increase heat to medium, and simmer 5 minutes, or until tomatoes just begin to soften. Stir in basil.
Nutritional Facts: per serving
108 cal; 4g total fat (<1g sat fat); 17g carb; 83mg sod; 4g fiber; 5g protein; 5g sugars