Every weekend, I try to prep some healthy food for the week. What I’m finding is that I need versatility in the dishes I prepare so I won’t get bored. I also need foods that are higher in proteins since I mostly eat vegetarian at home.
At the farmer’s market on Thursday, I picked up some baby eggplant, zucchini, peppers, and kale. I cubed three peeled baby eggplants and 2/3 of a large peeled zucchini, chopped 1/2 cup of red onion, cubed 2 small tomatoes on the vine, and washed and shredded the kale. I also drained and rinsed 2 cups of canned chickpeas.
Eggplant and zucchini take longest to cook, so I started with those. In a saute pan on high heat with about 2 tablespoons of olive oil, I stirred occasionally while prepping the rest of the ingredients.
I added some chopped red onion, 2 chopped tomatoes, and 2 chopped bell peppers – orange and yellow.
Added 2 cups of chickpeas and more seasoning. I added 1 tablespoon of minced garlic, some garam masala, a little bit of turmeric, a little bit of red pepper, and a good bit of salt. At this point I covered the pan and let it sit on medium high heat for 5 minutes.
Then I added the shredded kale and stirred the pan for the next few minutes on high before turning off the heat.
Added some greek yogurt and tahini to give this dish a saucy consistence and mixed it well.
With the high amount of protein from the chickpeas, tahini, yogurt, and kale — this dish is very filling despite being healthy. I dished out 6 portions to split across the week and the idea is to mix it up so that sometimes I eat this plain, sometimes in a wrap, sometimes with brown rice, sometimes as a side dish to a protein.
Total cook time, approximately 20 minutes plus 5 minutes to prep.
3 baby eggplant (or 1 large eggplant)
1/2 cup red onion
2 small tomatoes
2 cups chickpeas, drained
2 cups kale
1 cup fat-free Greek yogurt
4 tablespoons tahini
2 tablespoons olive oil
1 tablespoon minced garlic
Makes 6 servings
Calories: approx 260 per serving