Make Healthy Meals

2 (14 ounce) cans of chickpeas, drained and rinsed
4 ounces baby spinach leaves
1 (14 ounce) can of chopped tomatoes
1 small red chilli, seeded and finely sliced
2 garlic cloves, peeled and crushed
1 red onion, finely sliced
1 teaspoon ground cumin
2 tablespoons olive oil

Heat the oil in a  wok and add the cumin and onions, stir fry for approximately 5 minutes.  Add the garlic and chilli and stir fry a further 2 minutes.  Now add the chickpeas and tomatoes.  Reduce the heat and simmer for approximately 10 to 15 minutes.  Add the spinach 1 minute before removing from heat and stir through.  Serve with rice or noodles.

1 bag uncooked penne or medium tube pasta
1 medium onion, chopped
1 tbsp olive oil
3 cloves garlic, minced
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1/4 cup sliced black olives
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese
splash lemon juice

Cook pasta according to package directions.

In a large skillet, saute onion in oil for a minute or two. Add garlic and continue to saute. Add bell peppers and continue for 2-3 minutes, or until lightly cooked. Add olives, oregano, basil, salt, cayenne and water. Bring to a boil. Add cooked pasta and lemon juice. Remove from heat and add feta.

Editor’s Note:

This is excellent with whole grain pasta to really help keep things healthy. Some like it a little spicier than this.

1 tablespoon olive oil
2 cloves garlic, minced
1 (10 ounce) bag baby spinach leaves
kosher salt and freshly ground pepper to taste
crushed red pepper flakes to taste

Heat olive oil in a skillet. Saute garlic for a couple minutes. Add spinach, salt, pepper and crushed red pepper. Stir over heat for a few minutes, until leaves are wilted.

1 cup uncooked couscous
1 1/4 cups vegetable broth
3 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 teaspoons balsamic vinegar
1 teaspoon ground cumin
1 red bell pepper, seeded and chopped
1-2 diced tomatoes
1/2 cucumber, chopped
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1 (15 ounce) can black beans
salt and pepper to taste

Bring the broth to a boil. Add the couscous and remove from heat. Let stand for 5 minutes.

Combine the olive oil, lime juice, balsamic vinegar and cumin in a bowl large enough for all the other ingredients to eventually be added.

Drain, then rinse the black beans thoroughly.

Add the black beans, tomatoes, red bell peppers, cucumbers, cilantro and garlic to the oil mixture. Stir with a spoon until all ingredients are coated.

Fluff the couscous with a fork, then add to the other bowl. Mix well. Add salt and pepper to taste.

This dish can be served immediately or sit in the fridge for a few hours to let the flavors mingle.

Editor’s Note:

If you want to add meat to this, chicken goes very well, but it’s quite excellent as a vegetarian dish. Washing the black beans ensures that they don’t turn the entire dish gray, which many find unappealing. Feta cheese crumbled over this is also a good addition.

You can also switch which beans you use, depending on what you have on hand.

Technorati Tags: couscous, black beans