First week of January. Gym was packed this morning. The words “Clean eating”, “Detox” and “Weight loss” are plastered all over magazines, social media and television. “Light” recipes are popping out all over.
It’s time for New Year’s resolutions.
We all know, it happens every year. We start off with the best intentions. We keep it up for about a month or so, and by the time Valentine’s Day comes around, we’ve already forgotten all about them.
This year however, we are determined to help you break the pattern. Make these resolutions and actually keep them. How? For starters, by helping you boost your veggie intake, in a tasty and fun way. Because let’s face it, eating healthy is a whole lot easier when the food you eat actually tastes good!
So here’s recipe numero uno:
Fennel & Chickpeas Provençal
Sounds fancy, doesn’t it? You’ll be surprised how simple it is to prepare. And it’s a great and flavorful way to include more vegetables in your diet. Sweet fennel, tangy tomatoes, protein rich garbanzo beans and bold flavored olives make this the perfect vegetarian and vegan entrée. Enjoy it by itself or pair it with our Jeweled Wild Rice and Quinoa. Make a big batch, and you won’t have to worry about hitting the nearest junk, I mean, fast food joint the next day for lunch 😉
What’s you New Year’s Resolution for 2015? What healthy dishes are you cooking? Leave us a comment, or take a picture and share it with us on Instagram or Facebook ( tag it @mayihavethatrecipe ) . We love to hear from you!Print
- 2 tbsp extra virgin olive oil
- 3 fennel bulbs, sliced thin
- 3 cloves garlic, minced
- 1 onion, sliced thin
- 1 tsp salt
- 1/8 tsp pepper
- 1–15 oz can diced tomatoes
- 1 tsp Herbes de Provence
- 1/2 tsp Aleppo pepper or red hot pepper flakes (or to taste)
- 1/2 cup water
- 1–15 oz can organic chickpeas, drained
- 10 black cured olives, pitted
- 10 Kalamata olives, pitted
- 2–3 tbsp capers (optional)
- Chopped parsley for garnish
- Heat olive oil In a large deep skillet. Sauté fennel, onions and garlic over medium heat for 15- 20 minutes or until the fennel is soft and caramelized. Season with salt and pepper
- Add canned tomatoes, Herbes de Provance, Aleppo pepper and water. Bring to a boil, cover and and reduce hear. Simmer for 15 minutes
- Add chickpeas, olives and capers (if using) and continue cooking uncovered for an additional 5-10 minutes
- Sprinkle with chopped parsley before serving