Sauteed Chickpeas with Avocado


So I started a 30 day challenge three days ago and I have already 2 pounds. I am not doing to many things different except that I am not cheating and I am excersing daily. Part of the challenge is to use an app called 30 Day Abs. It allows you to check off what you completed daily and does not let you move forward so you can’t lie to yourself (LOL). Another thing I changed is that I am eating every 3-4 hours, 5 times a day in small quantities. Today’s lunch was very filling, but it is the only meal that I actually have in the day.  I love chickpeas and I think there are so many things you can make with them and you can have them hot or cold. I guess you can say that versatility in food is my thing. Make sure to look at my tips for a few other ways to use the ingredients.

Ingredients – Serves one or two
*Chickpeas – 15 ounce can, drained and rinsed
*Crimini Mushrooms – 1 cup thick slices
*Kosher Salt – 1 teaspoon
*Peppper – 1/2 teaspoon
*Smoked Paprika – 1/2 teaspoon
*Garlic Powder – 1/2 teaspoon
*Turmeric – 1/2 teaspoon
*Olive Oil – 2 tablesppoons
*Avocado – 1/2

  • In a medium skillet on medium high heat add 1 1/2 tablespoon of the olive oil and the mushroom and cook for about 2-3 minutes.
  • Add the chickpeas and cook for a minute, then add the salt, pepper, garlic powder, paprika and turmeric and mix well until and then cook for about 5 minutes.
  • Serve with a side of avocado and drizzle the rest of the olive il on the avocado and sprinkle with salt

Tips: Try adding the cooked chickpeas into a food processor and turn into hummus (I have a recipe ike this in my cookbook); Try chopping the avocado into smaller pieces and mix into the chickpeas; Add a some spinach and feta cheese and swap the paprika for dry oregano and it will change the profile completely.


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