Italian-Style Chick Peas
Optional: add is 1 cup vegan “cheese” flavored kale chips. Crumble them into the
mixture.
Directions: Drain and rinse garbanzo beans then place in a medium sized sauce pan.
Pour in water and bring to a boil. Lower heat to medium and then add marinara sauce.
Simmer for a minute then add the rest of the ingredients and turn down heat to low.
Cover and simmer for 15 minutes or until the chick peas are tender. Add crumbled kale
chips if you have them and simmer for a few more minutes.
Serve with steamed broccoli topped with lemon and flax oil, and quinoa for complete
meal!
By: Katy Joy Freeman
- 1 can organic garbanzo beans
- 1 cup ionized alkaline mineral water
- 1 ½ cups marinara sauce
- ½ cup fresh parsley – chopped
- ½ cup fresh basil – chopped
- 1 cup asparagus – cut into small pieces (optional)
- 3 cups fresh spinach – chopped
- 2 cloves of garlic - minced
- Dash of oregano flakes
- Salt and pepper to taste
Optional: add is 1 cup vegan “cheese” flavored kale chips. Crumble them into the
mixture.
Directions: Drain and rinse garbanzo beans then place in a medium sized sauce pan.
Pour in water and bring to a boil. Lower heat to medium and then add marinara sauce.
Simmer for a minute then add the rest of the ingredients and turn down heat to low.
Cover and simmer for 15 minutes or until the chick peas are tender. Add crumbled kale
chips if you have them and simmer for a few more minutes.
Serve with steamed broccoli topped with lemon and flax oil, and quinoa for complete
meal!
By: Katy Joy Freeman
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