For me, September doesn't only mean back-to-school time; it's also back-to-cooking time. For dinner inspiration I am loving Martha Rose Shulman's new cookbook, The Very Best of Recipes For Health. Don't let the word "health" in the title fool you; her recipes are big on flavor and easy to make.
Since I'm eating meat-free for the FitSugar Give It Up Challenge, I have been looking to beans for protein. Nothing beats chickpeas as a filling dinner; remember, garbanzo beans are a dieter's friend. Add some spicy harissa and you have a memorable dish.
Check out the recipe.
Makes six to eight servings. Nutritional information (based on six servings): 471 calories, 22 g protein, 81 g carbohydrates, 21 g fiber, 9 g fat, 1 g sat fat, 0 mg cholesterol, 156 mg sodium
until fragrant. Add the beans and their soaking liquid, and an additional 1 quart water, and bring to a boil over high heat. Reduce the heat to low, add salt to taste, cover, and simmer for 1 hour. Add the harissa or cayenne and the tomato paste. Simmer for 30 minutes to 1 hour, or until the beans are completely tender and the broth fragrant. Set aside 1⁄2 cup of the liquid to use to reconstitute the couscous.
Makes six to eight servings.
Nutritional information (based on six servings): 471 calories, 22 g protein, 81 g carbohydrates, 21 g fiber, 9 g fat, 1 g sat fat, 0 mg cholesterol, 156 mg sodium