Oh, and some people have a half a one for breakfast.
Oh my gosh I stumbled into creating a truly delicious vegan dinner tonight! Those of you foodies into health should totally try this recipe!
Balsalmic-glazed Chickpeas over Collards:
1 bottle of flavorful favorite beer
1 can of chickpeas (garbanzo beans)
1 nice, big bunch of collard greens, coursely chopped
1 small red onion, finely chopped
4-6 cloves of garlic, minced
Balsamic vinegar
Soy sauce
1/4 cup veggie stock
1 small pot and 1 big pot
IN THE SMALL POT: Saute the onions and half of the garlic in the veggie broth for a few minutes and then add the chickpeas, 1 tbsp of soy sauce, and 2 tbsp of balsalmic vinegar. Keep on medium heat, stirring as needed, until the liquids cook down (about 15-20 minutes)
IN THE BIG POT: Heat to medium-high and pour in the bottle of beer, the collards, the other half of the garlic, 1 tbsp soy sauce and 1 tbsp balsamic vinegar. Stir as needed until the liquids cook down (about 20-30 minutes.)
Serve in bowls with the chick peas over the greens. Friggin' delicious!!!
Balsalmic-glazed Chickpeas over Collards:
1 bottle of flavorful favorite beer
1 can of chickpeas (garbanzo beans)
1 nice, big bunch of collard greens, coursely chopped
1 small red onion, finely chopped
4-6 cloves of garlic, minced
Balsamic vinegar
Soy sauce
1/4 cup veggie stock
1 small pot and 1 big pot
IN THE SMALL POT: Saute the onions and half of the garlic in the veggie broth for a few minutes and then add the chickpeas, 1 tbsp of soy sauce, and 2 tbsp of balsalmic vinegar. Keep on medium heat, stirring as needed, until the liquids cook down (about 15-20 minutes)
IN THE BIG POT: Heat to medium-high and pour in the bottle of beer, the collards, the other half of the garlic, 1 tbsp soy sauce and 1 tbsp balsamic vinegar. Stir as needed until the liquids cook down (about 20-30 minutes.)
Serve in bowls with the chick peas over the greens. Friggin' delicious!!!