I drained and washed a small can of chickpeas (garbanzo beans) and lightly toasted them in a skillet. While it was toasting, I cut up a small onion, 4 oz. of roast beef from a roast I had made a zucchini, a summer squash and a red pepper. When the chickpeas were lightly toasted, I set them aside for a bit in a bowl, while I added a teaspoon of olive oil to the skillet and tossed in the onions and let them soften. I then added 1 cup of Trader Joe’s Corn Salsa without Tomatoes and the other vegetables and the beef I had cut up and gently mixed together and continued to let them cook with the lid on until the veggies were cooked tender. I added the chickpeas, stirred together and served. This made 4 servings as it seemed silly to use only a quarter of a can of beans.
You can easily leave the beef out and make this a vegan side dish.