Mt Tremblant Training Camp 07.24-26January 31, 2020
Celeriac Yam Chickpea SoupFebruary 5, 2020
Broccoli Chickpea Veggie Stirfry
- 1 Can Organic Chickpeas
- 8 Cremini (brown) mushrooms sliced
- 1 red pepper chopped
- 1 sweet onion sliced
- 1 cup cherry/grape tomates sliced in half
- 3 cups broccoli sliced
- .5 butternut squash, spiralized
- 2 tbsp Olive oil
- 1 tsp paprika
- 1 tbsp ginger grated
- 1 tbsp garlic minced
- 1 tsp turmeric
- .5 tsp sea salt
- .5 tsp black pepper
- 1 tbsp raw honey
- 1 tbsp Hot sauce or chilli flakes
- .5 lemon, juiced
In a non-stick pan or pot add olive oil over medium heat. Add spices to pan and heat for 30-60s.
Add chopped onions and mushrooms and sautee for 2-3 minutes over medium heat.
Drain and rinse chickpeas and add them to the pan and allow to simmer for another 2-3 minutes.
Add remaining veggies to the pan and cover pan for 5 mins.
Serve immediately as is or on a bed of fresh greens.