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Fresh-Start Challenge Week 2, Day 6: The Three Faces of Chickpeas

Sometimes people ask me if I get bored eating healthy food. Never! Just look at the versatility of the humble bean. In today's menus, you can find chickpeas in three very different forms. The Plant-Strong meals start with a chickpea flour scramble for breakfast and end with a stew featuring whole chickpeas in a tomato sauce. The Classic menu calls for warm hummus, or chickpea puree, over roasted vegetables like a gravy. (This is my favorite winter comfort meal).

Roasting Vegetables

Cut vegetables into pieces that are about the same size so they will cook at the same rate, toss with a little olive oil, and arrange in a  single layer on a rimmed cookie sheet. Roast until the vegetables start to brown, showing they are sweet and tender. Using parchment paper under the vegetables speeds cleanup but isn't necessary.

roasted vegetables

Today's Plan

Cook a hot breakfast, relax for lunch with the Spicy Peanut Noodles you made on Day 4, and do a little more cooking for dinner. For the Plant-Strong track, just steam greens. For the Classic track, roast vegetables and warm the Hummus you made on Day 2, when you also made dessert.

Plant-Strong Menu

breakfast Oatmeal, Chickpea-Flour Scramble,  tea
lunch Noodles in Spicy Peanut Sauce with Winter Vegetables, orange
snack banana
dinner Chickpea Stew on quinoa, steamed greens (kale or collards), Sweet Sixteen Oatmeal-Raisin Bars

Classic Menu

breakfast Oatmeal, egg your style,  tea
lunch Noodles in Spicy Peanut Sauce with Winter Vegetables
snack banana
dinner Roasted Vegetables topped with warm Hummus, Oatmeal-Raisin Cookies

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