Chickpea, Asparagus and Corn Saute'

Total Time
20mins
Prep 10 mins
Cook 10 mins

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 Nutrition

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.

Reviews

(3)
Most Helpful

When I made this recipe, I added the onion to the garlic before adding the corn. I left the tomatoes out for my husband but added them for me. I also thought it was bland, but with salt and pepper added, it was great! I served over over brown rice (2 pts for 1/2 cup for all you WWs out there). I will definitely make this again! Oh, and it changed my husband's mind about aparagus...can't beat that!

Lillers March 09, 2008

Why not just put my favorite bean in a pan with a bunch of my favorite vegetables? How could I not give this 5 stars? This was awesome, and very easy. I also added a can of quartered artichoke hearts. Had to leave out the basil for my BF but I added it to mine. I also added the onions with the garlic and the tomatoes at the end but did not parboil the asparagus because it was the thin kind. I served it room temperature as a salad with about a teaspoon of lemon juice and a tablespoon of cider vinegar. Omitted any sweetener. Thank you for this recipe, will be making this again.

Kumquat the Cat's friend August 06, 2007

Such a beautiful dish! I did have to be careful with my asparagus, since my corn was starting to stick to the pan. I added a pinch of sugar but still thought it needed something more. Then, I added some homemade balsamic dressing (with honey) and it was perfect! Roxygirl

Roxygirl in Colorado March 22, 2006

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