Inspired by 101 Cookbook's Lemony Chickpea Stir-Fry Recipe

If you’ve never soaked beans before… do it. You won’t regret it. Beans contain zinc, magnesium, and iron, but they also contain phytic acid which prevents these minerals from being absorbed in our bodies. By soaking your beans in hot water for 18 hours, you reduce the phytic acid content; and the taste puts those canned beans to shame.

Serves 2-4

2 T mix of extra-virgin olive oil and sunflower oil
1 small onion or a couple shallots (sliced)
1 cup cooked chickpeas (I soak for 18 hours and cook for 1 hour)
2 potatoes (peeled & cubed)
2 chard leaves (stems removed – great for juicing – and sliced into 1” strips)
1 small zucchini (optional)
½ of a Roma tomato (optional)
zest and juice of ½ of a lemon
½ T turmeric
½ T oregano
½ T cumin
1 T onion flakes kosher salt to taste

Heat 1 T of the oil mixture in a large skillet over medium-high heat and stir in a pinch of salt, 1 small onion (sliced), 2 cubed potatoes and 1 C cooked chickpeas. Add ½ T each of turmeric, oregano and cumin with 1 T of onion flakes. Sauté until the chickpeas are deeply golden. Stir in the chard and cover. Warm for 2 minutes more. Pour everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining 1 T of the oil mixture, add zucchini and sauté until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest from half of a lemon, taste, and season with a bit more salt if needed. Top with ½ a Roma tomato before serving. Enjoy!

Inspired by Whole Foods Greens and Beans Ragout

The veggies of this dish can be replaced with any veggies you may have on hand and it turns out nicely. Some ideas include: broccoli, green beans, parsnips or sunchokes.

1/2 of a large onion (chopped)
2 cloves garlic (sliced) (optional)
12 ounces fresh shitake mushrooms (sliced) (optional)
2 large carrots (peeled and sliced)
2 large potatoes (peeled and diced)
1 marinated artichoke heart (cut into chunks)
1 C navy or cannellini beans
1 bunch chard or kale (stems removed and leaves thinly sliced)
1/2 C veggie broth
1 ½ T sunflower oil
1 ½ T olive oil
1 t truffle oil
1 T dried thyme
1 T nutritional yeast
1/4 t ground white or black pepper
dash of Pitta churna (optional)
Kosher salt to taste

In a large high-sided skillet over medium-high heat, saute 1/2 of a large onion and 12 oz of fresh shitake mushrooms or garlic in the 3 T sunflower and olive oil mixture for 7 to 8 minutes or until tender. Add 2 carrots, 2 potatoes (peeled and sliced), 1 T dried thyme and 1/4 C broth. Simmer until broth is absorbed. Add 1 artichoke heart (cut into chunks) and deglaze with the remaining 1/4 C veggie broth. Add nutritional yeast, salt and pepper (and kale if using) and stir. Then add the beans and chard. Cover and cook 5 minutes or until greens are wilted and heated through. Drizzle with 1 t truffle oil. Let rest for 3 minutes before serving.