Pan Glazed Balsamic Lemon Chickpeas and Veggies

12 Sep

This meal is a result of one of those I’m-tired-but-still-want-to-eat-healthy nights. A long day of work plus a tiring Zumba class can produce such a night. But I love it so 🙂

This is pretty simple, and you can switch it up however you like. Use whatever veggies you like. Top it with a fried egg if that’s your thing. Throw it in a warmed pita pocket. The possibilities are many.

Pan Glazed Balsamic Lemon Chickpeas and Veggies

Pan Glazed Balsamic Lemon Chickpeas and Veggies, adapted from TasteSpace

Serves 2

  • 1 can chickpeas, rinsed & drained
  • 1/4 C balsamic vinegar
  • 1 tbsp tomato paste, ketchup, or Curry ketchup – that’s what I used
  • 1 clove garlic, minced
  • 1/2 onion, diced
  • 1 tbsp lemon juice
  • 1 steamer bag of mixed veggie medley, or broccoli

Heat a large saute pan to medium-high. Add chickpeas, balsamic vinegar, tomato product, onion and garlic. Raise heat to medium and stir until vinegar is mostly evaporated. Stir in the lemon juice.

Meanwhile, steam broccoli for 2 minutes, or until slightly al dente and a brilliant green. I did this in the microwave. Stir into chickpeas. Allow to marinate for 5 minutes, to absorb the flavors.

Pan Glazed Balsamic Lemon Chickpeas and Veggies

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2 Responses to “Pan Glazed Balsamic Lemon Chickpeas and Veggies”

  1. janet @ the taste space September 12, 2013 at 7:57 am #

    Yum! Curry ketchup is new to me. Sounds delicious here.

    • xtinaluvspink September 12, 2013 at 7:58 am #

      I only know it from German cuisine – Currywurst is one of my faves to eat over there! But it makes a great condiment to many dishes. It’s much like ketchup, but sweeter with a different tangy taste.

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