This delicious recipe will please vegans and non-vegans and will not hurt your wallet.
Ingredients:
2 cups cooked garbanzo beans (canned or soaked and boiled)
2 tablespoons cooking oil
4 cloves garlic, minced
1 small onion, chopped
1 medium-sized tomato, diced
1 cup chopped vegetables (such as cabbage, carrots, bell peppers, or spinach)
2 tablespoons soy sauce (or to taste)
Salt and pepper to taste
Optional: 1 teaspoon chili flakes or chili powder for added spice
Optional: Calamansi or lemon wedges for serving
Instructions:
Heat the cooking oil in a pan over medium heat.
Saute the minced garlic until fragrant and lightly browned.
Add the chopped onions and cook until translucent.
Stir in the diced tomatoes and cook until softened.
Add the chopped vegetables of your choice and cook until they are slightly tender.
Add the cooked garbanzo beans to the pan and mix well with the vegetables.
Season the mixture with soy sauce, salt, pepper, and optional chili flakes or powder according to your taste preferences.
Cook for an additional 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
Remove from heat and serve hot.
Optionally, serve with calamansi or lemon wedges on the side for a citrusy kick.
This dish pairs well with steamed rice and is hearty enough to be enjoyed as a main course or as a side dish. It’s nutritious, flavorful, and suitable for vegans and non-vegans alike.
