Chickpea Veggie Bowl

My work colleagues have a step challenge underway and it's breeding all sorts of other good behaviours, one of which is healthier eating habits. Frozen meals are being traded in for salads and home cooking is back in style. Hallelujah!

I tweaked my own diet earlier this year and a few key changes have stuck.  I cut out sweets after most meals and with the exception of holidays and a few weak moments, haven't deviated from this plan. I now crave sweets less and find that my tolerance for all things sugared has changed.  Desserts I used to love seem too sweet for me now.  I also cut back my alcohol intake, which has fattened up my bank account and trimmed my waist line.

This recipe celebrates the progress I and my colleagues have made to eat well in order to live better. Build on it or modify as required. I topped my veggie bowl with a spoonful of olive tapenade to give it a little extra dimension. Chili sauce (sambal oelek), a dollop of sour cream or humus would be nice with it as well.  Pair it with rice or noodles if you want more substance and of course, add some chorizo or chopped ham to it if meat isn't optional for you.

Adapted from: http://eathealthyeathappy.com

Serves 4

Ingredients

• 1 1/2 cups cooked chick peas
• 2 T olive oil
• 3 garlic cloves, minced
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 medium zucchini, sliced
• 1 bunch of asparagus, chopped
• 3 cups sliced mushrooms
• 1/2 cup of fresh basil, chopped
• juice of half a lemon
• salt and pepper to taste

Method

Heat the olive oil in a saucepan on medium heat. Saute the garlic for about half a minute, then add the onion, allowing it to cook for two minutes. Toss in the pepper, zucchini and asparagus and stir well to coat the vegetables with the oil. Let the vegetables sit for about two minutes. Add the mushrooms and cover the saucepan with a lid, keeping in the heat for another three minutes. Add the chickpeas, the basil and lemon juice and toss until they are combined well with the other ingredients. Season with salt and pepper to your taste. Serve with a spoonful of chili sauce or olive tapenade on top.