Salty, Sweet Chickpea Skillet and how to bend time

January 8, 2012

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.

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