Inspired by 101 Cookbook’s Lemony Chickpea Stir-Fry Recipe
If you’ve never soaked beans before… do it. You won’t regret it. Beans contain zinc, magnesium, and iron, but they also contain phytic acid which prevents these minerals from being absorbed in our bodies. By soaking your beans in hot water for 18 hours, you reduce the phytic acid content; and the taste puts those canned beans to shame.
- 2 T mix of extra-virgin olive oil and sunflower oil
- 1 small onion or a couple shallots (sliced)
- 1 cup cooked chickpeas (I soak for 18 hours and cook for 1 hour)
- 2 potatoes (peeled & cubed)
- 2 chard leaves (stems removed – great for juicing – and sliced into 1” strips)
- 1 small zucchini (cut into triangles)
- ½ of a Roma tomato (use the other half for juice!)
- zest and juice of ½ of a lemon
- ½ T turmeric
- ½ T oregano
- ½ T cumin
- 1 T onion flakes kosher salt to taste
Heat 1 T of the oil mixture in a large skillet over medium-high heat and stir in a pinch of salt, 1 small onion (sliced), 2 cubed potatoes and 1 C cooked chickpeas. Add ½ T each of turmeric, oregano and cumin with 1 T of onion flakes. Sauté until the chickpeas are deeply golden. Stir in the chard and cover. Warm for 2 minutes more. Pour everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining 1 T of the oil mixture, add zucchini and sauté until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest from half of a lemon, taste, and season with a bit more salt if needed. Top with ½ a Roma tomato before serving. Enjoy!