Sunday Supper: Two Bean Vegetable Stir Fry

I have been making an attempt to eat a few “no meat” dishes throughout the week. I have a few vegetarians and pescaterians in my life so I try to be sensitive to main dishes that are hearty, flavorful and calorie conscious.

Today’s dish is just that. It has fresh seasonal veggies with sauteed garbanzos.

What you need
Sea Salt & freshly cracked pepper
Olive oil
Red onion
Freshly cut green beans
Tomatoes (I used small cherry)
Yellow squash
Garbanzo beans

What to do
Sauté red onion in 1T. Olive oil over medium to medium high heat until fragrant. Add garbanzo beans and brown. Stir often enough to prevent the onion from burning.

Add sliced mushrooms. Meanwhile, blanch the green beans for 1 minute. Strain and add to the pan. Stir. Add zucchini, squash and tomatoes. Mince garlic and add to the pan and stir to incorporate. Cover pan and let cook for 4-5 minutes. You should have enough moisture from your vegetables to prevent it from burning. Salt & pepper to taste and serve immediately.

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