Add a kick to your weekday meals this week. Cooking the spices and chilies in oil heightens the flavors of this savory side. Your co-workers will want a share for themselves and with only 15 minutes of prep time you can easily deliver.
Nutrition
Calories 295 , Fat 4 g, Sodium 550 mg, Carbs 62 g, Fiber 20 g, Sugar 0 g, Protein 23 g
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Ingredients 2 teaspoons vegetable oil
1/2 teaspoon cumin seed or 1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 jalapeño chilies, seeded and finely chopped
3 cups cauliflowerets (1 pound)
2 cups cooked yellow split peas
1/4 cup Progresso™ chicken broth (from 32-oz carton) or vegetable broth
2 cups frozen sweet peas, thawed or 1 can (15 oz) Progresso™ black beans, drained, rinsed
Directions Heat oil in 10-inch sillet over medium-high heat. Cook cumin, turmeric and chilies in oil 2 minutes, stirring occasionally.
Stir in cauliflowerets and broth. Cook and cover 3 to 4 minutes or until cauliflowerets are tender.
Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
Recipe Note
For a milder dish, use a 4-ounce can of drained chilies instead of the jalapeños.
Leftovers are perfect packed into warmed pita bread halves.
Nutrition
Calories 295, Fat
4 grams, Saturated Fat
1 grams, Trans Fat
0 grams, Cholesterol
0 milligrams, Sodium
550 milligrams, Carbs
62 grams, Fiber
20 grams, Sugar
0 grams, Protein
23 grams
