Vegan Medley Featuring Sweet Corn, Asparagus, and Rosemary

A light and satisfying main dish can be made quickly with a few simple ingredients!

Ingredients:

• 1 Shallot
•  3 cloves of Garlic
• 6 Asparagus spears
• 4 SMALL Red Skinned Potatoes
• 1 TBSP Rosemary (I used dried - from my garden)
• Sweet Corn Crunch Dried Snacks by Sensible Foods
• Olive Oil 
• 1/4 vegetable bouillon cube - low sodium
• 1/4 cup water
• 1/2 cup chickpeas - I use dehydrated that I re-hydrate to control sodium levels. If using canned, get low sodium and rinse them.

Instructions:
Start by dicing:

• 1 shallot and 3 cloves of garlic. 
• 6 asparagus spears into small cylinders and saved the tops fir a garnish
• 4 small (organic) red skinned potatoes

Sautee the shallot and garlic in olive oil until translucent. Add the diced asparagus, potatoes, buillon, 1 tbsp dried rosemary, and water. Cook until nearly all of the water is absorbed then add 1/4 cup of Sweet Corn Crunch Dried Snacks by Sensible Foods and the chickpeas. When all of the liquid is cooked out of the pan the dish is ready.

Serve in a bowl and garnish with asparagus tops. You can add salt and pepper to taste.

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