Chickpea, Asparagus and Corn Saute' |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a Weight Watchers recipe for both the Core and Flex programs. Point value 3. I found it a bit bland and tweaked it with 2 packets of Splenda. I have also added a 14 ounce can of quartered artichoke hearts to this recipe. I've made some changes which I've mentioned at the end of the instructions. Ingredients:
1 tablespoon extra virgin olive oil |
3 garlic cloves, minced |
1 1/2 cups fresh corn kernels (or thawed frozen) |
1 lb fresh asparagus, trimmed and cut into 1 1/2 inch pieces |
1 (11 1/2 ounce) can chickpeas, rinsed and drained |
1 cup cherry tomatoes, halved |
1/2 small red onion, finely chopped |
1/2 cup fresh basil, thinly sliced |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Heat the oil in a large nonstick skillet over nedium-high heat.
2. Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
3. Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.
4. Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.
5. Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.
6. Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.
7. Serve right away or at room temperature.
8. NOTE:.
9. 1) I add the onions right after the garlic and saute' for about 5 minutes.
10. 2) I parboil the asparagus for 3 minutes prior to adding.
11. 3) I add the tomatoes at the very end once heat is turned off - they stay plumper that way.
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