Balsamic Glazed Chickpeas and Baby Bellas
(Serves 4 portions)
I find it so helpful to cook on Sundays for the rest of the week. That way I set myself up for delicious home cooking that I can just grab and go or heat on the fly. It works out so well not only for my budget but for my time and health as well. It is much easier to make good choices when you set yourself up to do so.
3 tablespoons olive oil, divided
2 cups sliced white onion
salt and freshly ground pepper
1 teaspoon sugar
3 tablespoons balsamic, divided
1 package baby bella mushrooms, cleaned and quartered
1 (1 13 ounce) can chickpeas
3 cloves garlic, pressed
In a large saute pan over medium-high heat, add two tablespoons of olive oil. Add in onions and season with salt and pepper. Sprinkle with sugar and add in 2 teaspoons of balsamic vinegar. Cook for 4-6 minutes, turning several times, until onions have begun to turn translucent and are beginning to caramelize. Then add in the mushrooms and the remaining olive oil. Cook another 4-6 minutes until mushrooms begin to tenderize. Then add in the chickpeas and the crushed garlic. Finish with remaining balsamic and cook until balsamic has reduced into dish (about 3-4 minutes). Stir frequently. Season to taste and serve warm or store for later. This dish is fine served cold too– it makes a wonderful snack. Enjoy!
