Amelia: Mommy this is yum!
Sully: Mom, you are such a good cook.
(Natalie ate it too, she just didn’t have any ultra-flattering comments. I had to literally get up from the table and write down the quotes from Sully and Amelia. I’ll have to look back at them next time I serve a dinner that’s met with not-so-positive reactions.)
Since this was a winner I thought I would share! Not only was this delicious, but it was done in under 30 minutes. Maybe it was even under 20. . . I honestly didn’t check the time. All I know is that it was super-fast. I love dinners that are quick and only use one pan. Vegetables and beans don’t get much better. And when your kids love it, that’s the best!
1 yellow onion, diced
1 clove garlic, chopped
1 red pepper, diced
1 ½ cups artichoke hearts, chopped (I used frozen and defrosted them a bit before chopping. I’m sure fresh would be wonderful here, but I used what I had.)
1 8oz package button mushrooms, sliced
1 can organic garbanzo beans (chickpeas), rinsed (Eden Foods is a good brand as there is no salt added and they use BPA-free lined cans)
2 cups spinach
2 tsp salt, divided
Freshly ground black pepper
Here’s what you do:
Saute the onion and garlic in a bit of water for a couple minutes. Add 1 tsp salt.
Add red pepper to pan and cook another 2-3 minutes. Add a small amount of water to the pan as needed to prevent sticking. (You can also use coconut oil but I just used water.)
Add artichokes and mushrooms to the pan and cook a few more minutes until mushrooms soften.
Add beans, spinach, remaining salt and pepper. Cook about 2 minutes or until spinach is wilted.
That’s it! Not bad for a one-dish meal full of vitamins, protein and fiber. You can serve this alone or with some brown rice or pita bread.
If you try this, let me know what you think! (And what your kids thought!)