Chickpea, Asparagus and Corn Saute'

Recipe by dojemi
READY IN: 20mins
SERVES: 4
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large nonstick skillet over nedium-high heat.
  • Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
  • Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.
  • Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.
  • Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.
  • Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.
  • Serve right away or at room temperature.
  • NOTE:
  • 1) I add the onions right after the garlic and saute' for about 5 minutes.
  • 2) I parboil the asparagus for 3 minutes prior to adding.
  • 3) I add the tomatoes at the very end once heat is turned off -- they stay plumper that way.
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