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Chickpea, Asparagus and Corn Saute'

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“This is a Weight Watchers recipe for both the Core and Flex programs. Point value 3. I found it a bit bland and tweaked it with 2 packets of Splenda. I have also added a 14 ounce can of quartered artichoke hearts to this recipe. I've made some changes which I've mentioned at the end of the instructions.”
READY IN:
20mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large nonstick skillet over nedium-high heat.
  2. Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
  3. Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.
  4. Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.
  5. Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.
  6. Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.
  7. Serve right away or at room temperature.
  8. NOTE:
  9. 1) I add the onions right after the garlic and saute' for about 5 minutes.
  10. 2) I parboil the asparagus for 3 minutes prior to adding.
  11. 3) I add the tomatoes at the very end once heat is turned off -- they stay plumper that way.

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