What lengths will you go to for a healthy meal? This Mushroom and Chickpea Sofrito in Chard is righteous motivation to help get you to your goal! At only 186 calories per serving, this meal pack 10 grams of protein, 33 grams of carbohydrates, 9.4 grams of fiber and a great assortment of vitamins and minerals. Of course, I modified the recipe a little by adding brown rice and Sriracha sauce, but still. It’s close to the original.
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 green pepper, diced
- 1 red bell pepper, diced
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1/2 cup cooking wine
- 1 medium tomato, diced
- 2 cups baby portobello mushrooms, sliced
- 2 cups chickpeas, cooked
- 12 blanched Swiss chard leaves
Preheat oven to 350ºF. Sauté onions and garlic in a hot, dry pan, stirring constantly. Add peppers, paprika and chili flakes and toast for 1 minute. Add wine and tomatoes and reduce slowly for 30 minutes. Remove from heat. Mix in mushroom and chickpeas. Place 1/2 cup of the mixture into a half of a leaf of chard and a tablespoon of cooked brown rice and wrap. Put into a casserole dish and bake for 15 minutes.
Cover lightly with Sriracha sauce. Makes six servings. Thanks to Dr. Joel Fuhrman’s “Eat to Live Cookbook” for this outstanding vegan meal (Page 240). My lovely wife Jen and I are enjoying this new lifestyle and we’re both continuing to lose weight. How cool is that?