There’s nothing like a one-pot wonder to make my night! As you might have noticed, I got Heidi Swanson’s new book in the mail and I couldn’t wait to put one of her spring recipes to use!!! I needed to get rid of some asparagus and green peas, so I added them to her chickpea and dandelion dish, with great results.
I’m a lover of all greens, but if you don’t like stronger greens, then go for something milder than the dandelion, like spinach or kale. Dandelion is not for the faint of heart, but I like it. Heidi says to look for young dandelions that are about the length of a pencil.
Asparagus, chickpea, dandelion and green pea one-pot wonder, inspired by Super Natural Every Day
1 can chickpeas, drained and rinsed
1 bunch thin asparagus
1 bunch dandelion (I cut mine into 3 inch pieces to make it easier to cook)
1 c fresh peas (you can also use frozen)
4 cloves garlic
zest from one lemon
3 T olive oil
1 t sea salt
Let’s do this:
Get a big ol’ skillet and add the olive oil, garlic, and salt while it is still cold. Stir until the garlic starts to cook but don’t let it turn brown. Add the asparagus and cook for about 3-4 minutes, stirring occasionally. Add the peas and dandelion and cook/stir for about 3-4 more minutes, until the dandelion starts to wilt. Stir in the chickpeas to warm them up, and add in the lemon zest right before you take the skillet off the heat. Add more salt if needed and serve!
The thing I really love about Heidi’s recipes is that I always look at the ingredient list and think that they will be bland, but she gets me every time with a delicious flavorful recipe! Touche, Heidi, touche.