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Salty, Sweet Chickpea Skillet and how to bend time

January 8, 2012
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There are small moments of the day that are quiet. In that stillness, you can choose to let your mind run at top speed. Or, you can choose to relax and breathe into the space. Notice it. Take it in. Be present. Let it expand until it fills the room, fills your heart.

It’s how I bend time.

Kooky, huh? But it works. My days are “full” of lovely moments: nursing my sleepy son, sitting with my eyes shut and sun shining on my face, sipping hot tea, listening to the birds outside.

In reality, it probably adds up to all of 10 minutes, tops. But nevermind. They are exquisite. The rest of the day, I let all the annoying, stressful nonsense fly by.

Yes, I’m learning to appreciate the simple things.

Like a simple dish of beans, cabbage and potatoes.

I was drawn to this recipe because I’m interested in reducing the meat in my diet once again. From practically vegan to a huge meat-eater during pregnancy, I’m nursing less and less now and my urge for giant steaks is lessening.

Happily, my husband enjoyed it as much as I did. Give it a whirl. It’s easy to break it down into steps – the final meal comes together fairly quickly right before you’re ready to eat.

Salty, Sweet Chickpea Skillet
This is mildly adapted from a recipe in Super Natural Every Day. I’ve tweaked it to include sweet potato and a somewhat simpler preparation.
2 Tbl. olive oil
1/2 averaged sized sweet potato, diced tiny
1 large shallot, sliced very thin
2 cups cooked chickpeas
3 cups finely shredded green cabbage
Parmesan cheese
salt and pepper

Dice sweet potato and shred cabbage. Cook beans. Store in separate containers in the refrigerator until you are ready to use them. (I did this step the day before.)

When you are ready to cook, heat oil in large skillet over medium heat. Add potatoes with a bit of salt, stir and cover for about 5 minutes. Add shallot and beans. Cook for about 5 minutes, tossing a few times. Add cabbage, toss the mixture and cover. Cook for an additional 5-10 minutes, or until cabbage softens. Add salt and pepper, to taste. Serve with parmesan cheese.

Of course, I shredded the entire head of cabbage and kept the unused portion in the refrigerator. The next day it was great with eggs! Just heat butter/oil in a pan, fry the cabbage until it softens, add some S&P, crack a few eggs on top and cover.

Hey don’t forget to enter to win one of my favorite books: How to Get a Grip. Check out the giveaway page here.

  • Lisakthrives

    This looks great! I totally relate to time-bending in that way. Stolen moments of being 100% present are so helpful in dealing with the rest of the day!

  • BMoore Healthy

    Yummy! I am doing Lisa’s cleanse this week and will make something like this minus the cheese. Looks amazing!

  • Joanne

    I’ve made this dish before and loved it! Next time I”m making it with sweet potatoes…they make everything better.

    I love your method of making the good moments last longer. Way to appreciate the little things.

  • Anonymous

    I think kids SO make you appreciate life. This looks delicious. I love cabbage. Funny…I’m starting to bring the amount of meat down again too.

  • Juniakk

    i totally eat something similar for dinner every day! cabbage, kale, and peas! i think cabbage is one of my favorite veggies. do u think it is possible to be vegan while you are pregnant? is it healthy? or no? why did u choose to eat meat during pregnancy? just curious, for my own choices in the future one day, i hope!

  • Shannon

    This sounds wonderful, and love it with the eggs :)

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