Ingredients
1 can 3.5 oz (106 ml) Bonduelle CHICKPEAS
1½ tsp (7 ml) olive oil
1 c (250 ml) sweet potatoes, chopped
¼ onion, chopped
½ apple (Cortland, Empire or Spartan), sliced
1 ½ tbsp (22 ml) lemon juice
2 tbsp (30 ml) maple syrup
Salt and freshly ground pepper
1 can 3.5 oz (106 ml) Bonduelle QUINOA
1/2 c (125 ml) baby spinach or arugula
Preparation
In a pan on medium, heat the oil and sauté the sweet potato and onions for 3 to 4 minutes.
Add the apple slices and chickpeas. Sauté 2 to 3 minutes.
Add lemon juice and maple syrup. Stir to coat the chickpea and vegetable mixture. Season generously.
Add quinoa, spinach or arugula. Stir and serve.
