28 Nov Haitian Vegetable Saute with Chickpeas
Haitian vegetable sauté with chickpeas: Haitian vividness meets seasonal simplicity.
This Haitian vegetable sauté with chickpeas is the perfect meal for a busy weeknight, plus, there’s absolutely no better way to use up leftover chickpeas from a can.
Texturally lovely, colorful, and nutritious, it is incredibly easy to make at home and makes for a super speedy vegan dinner that everyone will love. Seasoned simply with salt, pepper, and garlic powder, it’s so rich and filling!
The story behind my Haitian vegetable sauté with chickpeas recipe:
I was developing ethnic recipes for diabetics for a client and I was working closely with a nutritionist to come up with a collection of recipes that are healthy without sacrificing taste, with a complex flavor profile and a touch of artistic cultural approach. He tried and tested hundreds of recipes and this one stuck with me and made its way into my very casual and minimalistic weekly menu.
The 4 Basic Things You’ll Need To Make This Easy, Gorgeous Haitian Vegetable Sauté:
AKA the secret to a perfect Haitian legume meal: leftover chickpeas. If not from a can, you can simply soak a handful of dried chickpeas overnight and cook them in a pot of salted water until tender, which I could not be arsed to. Other than being already cooked though, you can also use any type of legumes you like—lentils, beans, etc.
Which can be replaced by sweet potato or potato chunks, which I have in fact tried and I can vouch for.
Lovely fresh spinach leaves that wilt own in seconds enriching the meal.
Shredded cabbage of any type, especially in the winter makes a wonderful addition to the meal.
- Add broth and simmer for at least 15 minutes over medium to low heat to turn this into a lovely, hearty Haitian stew.
- Add tomato puree, adjust the seasoning by adding a pinch of brown sugar to offset the acidity of the tomatoes to make this taste like a traditional legume legim.
- Serve with rice, because let’s face it, rice makes everything better.
How to make Haitian Vegetable sauté
One-pan sauteed dinners are always so wonderfully fast and easy to make. No massive cleanup required, no elaborate cooking techniques and you can definitely skip the takeout if you add simple and uncomplicated recipes to your weekly menu. Stock your pantry with a few cans of pre-cooked legumes and you are just 30 minutes away from a speedy yet delicious, homemade meal, that will take you to Haiti without a plane ticket.
1 Start with good olive oil (which is not really traditional but hey, it’s the best option, just trust me).
2 Saute the carrots for 3-5 minutes before adding the chickpeas.
3 Add the cabbage, season, and let them cook for a few minutes, making sure not to overcook the carrots and keep that wonderful al dente crunch.
4 Add the spinach and give the meal a good toss to bring everything together. Season to taste and serve while it’s still hot and steaming.
Haitian Vegetable Sauté
Prep Time: 10 minutes
Cook Time: 20 minutes
Total time: 30 minutes
2 cups cooked chickpeas, rinsed
2 carrots, coarsely chopped/sliced
2 cups baby spinach leaves + extra to garnish
1 cup cabbage, shredded
2 tsp olive oil
1 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper, freshly ground
Heat the olive oil in a wok or non-stick pan. Saute the carrots for 3-5 minutes, then add the chickpeas and mix.
Add the cabbage and season with a pinch of garlic powder, salt, and freshly ground black pepper. Cook for 10 minutes, stirring, and add a bit of water if needed to make sure the ingredients won’t stick to the pan.
Add the spinach and stir to wilt down. Adjust the seasoning and serve hot, garnished with fresh spinach leaves and perhaps a swirl of organic extra virgin olive oil.
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