Savory Key Lime Time
On a recent shopping trip, I fell in love with a bag of key limes. They were so cute and tiny and only $1.99 for the pound, I had to have them! I had visions of a key lime pie – one of my favorites, although I have never made one myself! I came home and showed my husband my prize, when he informed me that he didn’t like key lime pie. Hrmph. I thought about making the pie and eating it all myself, but that would be a bad idea since then I would have to own up to it on my other blog, A Day in the Eats . Soooo, I had to come up with a savory key lime dish. I still had a bunch of chickpeas in the fridge and a Butternut squash threatening to turn on me, it was time to experiment!
I decided to marinate and cook the chickpeas in a mix of lime juice, soy sauce and garlic, then tossed them with some sauted veggies and ate it all over some quinoa. It was so good! I love when a kitchen scramble of random ingredients is a success!
3.5 cups cooked chickpeas
1/2 cup key lime juice
3/4 cup low sodium stock (chicken or veggie)
1/3 cup low sodium soy sauce
4 cloves garlic, minced
2 tbsp coconut oil (or oil of your choice)
3/4 cup red onion, thinly sliced
2.5 cups butternut squash, cubed
2 cups sweet potato, cubed
I juiced the fresh key limes with a fork – the little cone shaped juicer I have was too big for the limes.
Combine chickpeas, lime juice, soy sauce and garlic in a pot and allow to marinate for an hour or so.
Add the chicken stock and simmer together wile you prepare the veggies.
Heat a large frying pan and add the coconut oil. Saute onion, until lightly browned.
Add the cubed sweet potatoes and butternut squash, and cook, covered over medium low heat, stirring often.
Cook until fork tender.
Combine the chickpeas and liquid with the veggies.
Simmer until the liquid cooks away.
Add pepper to taste!