- 1 can of chickpeas, drained (1 1/2 cups)
- 1 teaspoon of veggie boullion
- 3/4 cup of water
- onion powder
- garlic powder
- asparagus (optional)
- broccoli (optional)
- any other vegetables you want
Bring your water to a boil in a pot. turn it to medium heat and add your boullion. Once it dissolves, add your chickpeas and oinion and garlic powder depending on how much onion and garlic flavor you like. Boil for 5 minutes and then take off heat. Cut your vegetables into small chunks. Heat a pan to medium heat and pour in your chickpeas and vegetables. There should still be some liquid left in your pot and that will go in the pan too. Cook until the vegtables are soft and there is no more liquid left. Enjoy!
If you choose to use asparagus, peel it with a vegetable peeler first. This will make it tender and help it cook at the smae speed as your other vegetables.