Ingredients
This dish provides a good amount of fiber for gut health. The addition of the pepper provides an additional zing and tastiness to this dish. The chickpeas balance out the tang of the sauerkraut. Enjoy with a side of mustard for additional tanginess. This dish is also fulfilling and provides protein, vitamins C and K, potassium, calcium and phosphorus.
Directions
Drain 1 can of chickpeas and pour into a medium-sized saute pan.
- We used Goya’s Chickpeas Garbanzos Prime Premium 29 wt oz can.
Drain 1 can of shredded sauerkraut, and add it to the saute pan.
- We used the 14.5 wt oz can of Giant’s brand of shredded sauerkraut.
Mix or stir the chickpeas and sauerkraut together in the saute pan on low to medium heat for 5 to 10 minutes. Add pepper to taste.
- We used about 1 tbsp of McCormick’s Peppercorn Medley Grinder 0.85 wt oz jar, which contains black peppercorns, coriander, pink peppercorns, white peppercorns, allspice, and green peppercorns (Non GMO).
Once served, optionally eat with a side of mustard for more tanginess. Add additional seasoning to taste once served.
- We used about 2 squirts of the 12 wt oz bottle of Stone Ground Mustard (Gluten Free).
Nutrition Facts
Calories
NA
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. The information shown is only an estimate; it should not be considered a substitute for a professional nutritionist’s advice.