Chickepea, Tomato, and Veggie Skillet
Servings 4
Ingredients
- 2 tbsps extra-virgin olive oil
- 3 (4- to 5-oz) medium sweet poatoes ,peeled and chopped
- 1 (28 oz) can Whole30-compatible fire-roasted crushed tomatoes
- 1 (15-oz) can chickpeas ,rinsed and drained
- 1 (15-oz) can black beans ,rinsed and drained
- 1 tbsp Whole30-compatible Moroccan or Ras El Hanout spice blend
- ½ tsp coarse salt
- ½ tsp coarse black pepper
- 1 tbsp fresh lemon juice
- 2 cups baby kale or spinach
- ½ cup Whole30-compatible plant-based sour cream or Whole30 Plant-Based Sour Cream (see Tip)
- Chopped fresh parsley and/or chives
Instructions
- In an extra-large skillet, heat oil over medium heat. Add the sweet potatoes and cook, stirring occasionally, until just tender, 6 to 8 minutes. Add the tomatoes, chickpeas, black beans, seasoning, salt, black pepper; stir to combine.
- Cook, stirring occasionally, until heated through, about 3 minutes. Add lemon juice and kale. Cook, covered, until slightly wilted, 1 to 2 minutes.
- Serve in shallow bowls and top servings with sour cream and parsley and/or chives. Sprinkle with parsley and/or chives.
Notes
Tip: Whole30 Plant-Based Sour Cream: In a small bowl, combine 1 cup raw cashews and water to cover. Soak overnight. Drain cashews. In a high speed blender, combine cashews, 1/3 cup water, 1 teaspoon apple cider vinegar, ½ teaspoon fresh lemon juice, and 1/8 teaspoon coarse salt. Cover and blend until smooth, adding more water as necessary, 1 teaspoon at a time, to reach desired consistency. Makes about 1 cup.