It’s been raining on and off for about a week here in the great city of Minneapolis. While I’m definitely missing frolicking in the sunshine, I do love that rainy days and nights are the perfect time to tuck in to something warm and comforting.
Last weekend, in the middle of yet another storm, I ended up throwing together a bowl of whatever I had left in my fridge and pantry. It turned out extremely well and I’m certain that I’ll be making this bowl again and again. Nutty chickpeas, sweet red pepper, creamy goat cheese, smoky cumin, and fresh parsley make for a satisfying and comforting combination.
Give it a try and let me know what you think in the comments!
Chickpea, Red Pepper, and Cumin Bowl
½ can garbanzo beans
1 small roma tomato, diced
½ of a red bell pepper, diced
2 tbsp parsley
¼ tsp cumin
¼ of a white onion
3 tbsp goat cheese
1 clove garlic, minced
2 tbsp lemon juice
¼ tsp cumin
¼ tsp salt
Coat a medium sized pan in olive oil and heat it over medium high heat. Once the pan is warm, add the garlic, onion, and tomato to the pan. Cook for three minutes, stirring occasionally.
Add the red pepper and garbanzo beans to the pan and cook for two minutes.
Stir in the salt and cumin, and cook for one minute. Add lemon juice and give it a final stir.
Take off heat, and sprinkle goat cheese and parsley on top.