Cooking is one of my favorite things to do, surprise, surprise. Having time to cook healthy food, isn’t always an option. So lately I’ve been working on dishes that can be transformed into various meals from a single prep session. This smokey stewed chickpea meal prep was a hit last week, in the flavor department, and the meal-variety department.
With a few pantry basics on hand, I used this smokey stewed chickpea meal prep for veggie and rice bowls, mini tacos, and crunchy lunch wraps. It was delicious hot and cold, and with only an hour cook time, I had a handful of meals ready to go.
The main issue I have with meal prepping in general, is that I get sick of the food long before it is finished. After a little experimenting, I have found that I have about a three meal limit. However, making a protein, like this smokey stewed chickpea meal prep, and using it three completely different ways, helps me not just get through the meal, but actually take pleasure in it!
I chose these smokey, Mexican flavors for my chickpeas, based on the dishes I had planned. But you could easily go Italian, or Indian, or whatever suits your fancy. Jasmine rice is my favorite grain to have on hand; I make it about three times a week. Even if I have zero idea what to make for dinner, I get a pot of rice going, and by the time it’s done, I’ll have figured out the rest. Tortillas and sprouted grain wraps are another of my staples; from there you can make any kind of taco or wrap with raw or cooked veggies.
Smokey Stewed Chickpea Meal Prep
Yields about 6 servings
2 15 oz. cans chickpeas- rinsed
1 15 oz can diced tomatoes
1/2 cup chicken bone broth (or veggie broth)
1/2 red onion- diced
4 cloves garlic- minced
2 t. olive oil
1/2 t. garlic powder
1/2 t. cumin
1/2 t. turmeric
1/4 t. smoked paprika
Salt to taste
1. Begin by caramelizing the onion in the olive oil, over medium heat in a large skillet. Stir every so often to avoid burning. This “low and slow” process will take about 30 minutes.
2. Rinse and drain the chickpeas very well, then add to the onion along with the minced garlic and spices. Stir around to coat the chickpeas and cook for a few minutes longer to allow the spices to wake up.
3. Next, pour in the crushed tomatoes, followed by the broth. Cover and simmer for the next 30 minutes, stirring a few times. The chickpeas are done when most of the liquid has cooked out, the rest will absorb as the dish cools. While the chickpeas are simmering away, I like to take this time to prep a bunch of veggies, regardless if I’m going to eat them right away or not. Peel and chop cucumbers, carrots, zucchini, cabbage. These will all come in handy at some point, and are all delicious wrapped up in a tortilla with the stewed chickpeas.
4. Store in an airtight container in the fridge. Serve cold in wraps, warm on top of your favorite grain, or my personal favorite, in tacos!