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Here’s a quick vegetable dish you can make during the week or even together with the bird for something a little different! Use different vegetables, as the mood strikes. Include yams or sweet potatoes as one because these are rated No. 2 in terms of over-all nutrient content by the Center for Science in the Public Interest!
Turmeric, called poor man’s saffron, imparts a lovely yellow color. It’s also a terrific antioxidant and is said to kill e-coli bacteria on contact (so always add turmeric powder when you make chicken).
Serves 4
| 1 tsp toasted sesame oil | ½ tsp ground coriander |
| ¼ tsp cinnamon | ½ tsp salt |
| 1 tsp curry | 4 cups veggies like cubed yams, green beans, red onion, sliced cabbage, chopped kale cauliflower florets, broccoli |
| 1 tsp turmeric | 1 can Eden garbanzo beans |
| ½ tsp cumin | |
| 2 tsp garlic, minced |
Gently warm olive oil in a large skillet. Add spices and garlic, and stir to blend. Add vegetables and saute briefly. Add drained beans and ½ cup water. Mix everything together, cover pot and simmer mixture until vegetables are tender, usually 5 minutes. You may need to add a little more water depending upon how tightly your lid seals!
This dish is lovely served over rice, quinoa or couscous. Garnish with a handful of pistachios.