Beets and chickpeas (aka garbanzo beans) work well together.
This dish is really easy to prepare and works well as a quick meal by itself or as a side dish.
The recipe can be made using cans, but now that I’ve discovered Melissa’s Steamed Beets and Garbanzo Beans in the produce department I prefer to use them.
They have fresh flavor, good texture and are non-GMO.
If you’re not a goat cheese fan, another cheese can be substituted – cotija and feta work well for a different taste.
Beets and Chickpeas
Beets, sliced (9 ounce package)
Chickpeas (8 ounce package)
2 T Extra Virgin Olive Oil
1 T Minced Garlic
1 T Crumbled Goat Cheese
Heat olive oil in a skillet.
Add chickpeas. Cook on high for 3-5 minutes, stirring occasionally.
Reduce heat to medium. Add beets and garlic. Continue to cook for an additional 5-7 minutes.
Top with goat cheese prior to serving.
More from Mama Likes To Cook
Check out the rest of my vegetarian recipes, so you can get more great ideas for baking, cooking, blending and juicing.
- Easiest Pickled Beets
- Roasted Brussels Sprouts and Beets
- Pistachio Golden Beet Salad
- Vegan Beet Smoothie
- Roasted Beet Citrus Salad
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- Great Jones pots, pans and baking dishes
- The California Wine Club
- Wine of The Month Club
- JoyJolt Glassware
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