Chickpea, Asparagus and Corn Saute'

By danyell923

This is a Weight Watchers recipe for both the Core and Flex programs. Point value 3. I found it a bit bland and tweaked it with 2 packets of Splenda. I have also added a 14 ounce can of quartered artichoke hearts to this recipe. I've made some changes which I've mentioned at the end of the instructions.

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 garlic cloves, minced
• 1 1/2 cups fresh corn kernels (or thawed frozen)
• 1 lb fresh asparagus, trimmed and cut into 1 1/2 inch pieces
• 1 (11 1/2 ounce) can chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely chopped
• 1/2 cup fresh basil, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from food.com

Preparation

Step 1

Directions:

Prep Time: 10 mins

Total Time: 20 mins

1 Heat the oil in a large nonstick skillet over nedium-high heat.

2 Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.

3 Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.

4 Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.

5 Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.

6 Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.

7 Serve right away or at room temperature.

8 NOTE:.

9 1) I add the onions right after the garlic and saute' for about 5 minutes.

10 2) I parboil the asparagus for 3 minutes prior to adding.

11 3) I add the tomatoes at the very end once heat is turned off -- they stay plumper that way.

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