The farmers market had broccolini, bell peppers, and oyster mushrooms this week. This is what I whipped up for lunch with them and it turned out beautifully!
Check out my other farmers market meals for more ideas.
Sweet and Sour BBQ Chickpeas and Veggies
Course: MainCuisine: Vegan, Oil-freeDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
1 onion, diced
3 or 4 cloves garlic, crushed
1 bunch broccolini, cut off and reserve the tops and chop the stems*
1 cup oyster mushrooms, shredded
2 cups chickpeas
1 cup chopped pineapple*
6 dried apricots, finely chopped
1 red bell pepper, diced
½ cup barbecue sauce*
2 tablespoons lemon juice
1 to 2 teaspoons coconut aminos
Directions
- Water sauté onion and garlic for a few minutes until it starts to soften.
- Add mushrooms and chopped broccolini stems and continue cooking another 5 minutes or so.
- Add chickpeas, pineapple, apricots, bell pepper, and the broccolini tops. Stir to combine, cover and cook for about 5 more minutes.
- Add the barbecue sauce, lemon juice, and coconut aminos, and simmer a few minutes until the sauce starts to thicken.
- Serve with whole grain of choice. I recommend sorghum or brown rice.
Notes
- You could use broccoli if you can’t find broccolini.
- I used frozen pineapple, but fresh or canned would work too.
- I used the Smoky BBQ sauce from The New Primal. Any BBQ sauce would probably work just as well. Add more or less to your taste.
