Lunch: Mediterranean chickpeas with brown couscous
Dinner: Falafels in a wrap from Gazhale!
It seems that lately my mornings have been characterized by me not having quite enough time to make either breakfast OR lunch properly, so it's a good job that hectic meals like this exist. Even if you're on serious time constraints you can knock this out quick as a flash, and it has that lovely mediterranean tomato-y warmth that reminds you of holidays in Spain. Just what you need for fall.
You'll need:
(Feeds 2)
1/2 cup chickpeas
1/2 cup zucchini
2 large tomato
2 tbsp balsamic vinegar
oil
paprika
1/2 cup zucchini
2 large tomato
2 tbsp balsamic vinegar
oil
paprika
Method:
Place zuchhini and chickpeas in a pan and heat gently for 2 or 3 minutes, stirring
Add in paprika and stir to coat
Add in the tomato and a little water
Heat for 5 minutes, stirring continuously
Add in the balsamic vinegar and stir for another minute
Serve on brown couscous
Add in paprika and stir to coat
Add in the tomato and a little water
Heat for 5 minutes, stirring continuously
Add in the balsamic vinegar and stir for another minute
Serve on brown couscous
With the couscous, this is literally a ten minute meal. And its a tasty one too!
This would make a great tapas dish if you are so inclined, perhaps with some patatas bravas and roasted eggplant. That makes me want to have a dinner party.
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