Chickpea Succotash
A simple dish using simple ingredients, that is gluten free, dairy free, can be served hot or cold, and is a perfect side or main dish.
Ingredients
- 3 Tbsp Oil Avocado or olive oil
- 1 Red Bell Pepper
- 1/4 Cup Shallot
- 10 oz Corn Kennels Frozen or fresh.
- 1 15oz. Can Chickpeas
- 1 Tbsp Lemon or Lime Juice
- 1/4 Cup Fresh Parsley Leaves
- 1 Tbsp Fresh Cilantro Leaves
- 1/2 tsp Salt
- 1/4 tsp Ground Pepper
Instructions
- Clean the bell pepper, shallot, fresh cilantro and parsley ( setting aside the cilantro and parsley for later ).
- Continue by dicing the pepper and shallot.
- In a large skillet, add oil, the bell pepper, shallot, salt, pepper and cook on medium high until tender but still crisp.
- Add the corn kernels, cook for about 10 minutes or if using frozen corn, until soft.
- Drain and rinse the chickpeas, add to the skillet and cook until done.
- Remove the skillet from the heat, mix in the lemon or lime juice, parsley and cilantro.
- Enjoy as a hot main or side dish or let cool and place into the refrigerator for later as a cold dish.