I’ve been on a chickpea kick. What’s not to love? They are versatile and nutritious, with healthy fats, protein, and carbohydrates for energy. The pumpkin seeds add a nice crunch.
This meal was a complete surprise. I arrived home exhausted and hungry, and not really in the mood to cook (BUT HUNGRY). I used what was laying around the house for this 5 minute, one pan meal. Enjoy!
1 can chickpeas
1/2 cup vegetable broth
2 baby zucchinis
2 handfuls spinach leaves
1 handful dry toasted pumpkin seeds
Lightly coat a pan with olive oil (to your taste–I like a good amount of olive oil, but you can lightly spray too) and saute sliced baby zucchinis for about a minute. Add drained can of chickpeas and broth. Stir gently for about a minute and add spinach. When spinach leaves are slightly wilted, turn off burner and let sit for another minute. Add pumpkin seeds when serving. You can also add cayenne for a spicy kick. Add salt to taste (note that canned beans are often salted already).