Chickpea, Red Pepper & Peas Side Dish

Colorful and summer-ready, this side dish will blow your mind and your mouth away. If your eyes aren't dancing with delight when you see this dish then you need glasses. Taste and enjoy. Let me know what you think.

Ingredients:

- 1 can chickpeas'
- 1/2 red bell pepper, diced
- 1/4 onion, diced
- 1 lemon
- handful of fresh basil, chopped
- 1/4 cup Parmesan cheese
- 1/2 cup frozen peas
- salt
- pepper
- crushed red pepper
- olive oil

To Make:

In a pan, drizzle olive oil and saute the onions and bell pepper for 3-5 minutes. Season with salt and pepper. Drain the chickpeas. Add into the mix. Season with salt.

Cook on medium heat for 2 minutes, then add in frozen peas. Cook until peas are no longer frozen. Season with crushed red pepper, more salt and pepper. Mix together.

Slice open the lemon and squeeze all of the juice over top the mixture. Then zest, to taste, the lemon over top the dish.

Place on a medium serving platter. Top with Parmesan cheese and freshly chopped basil.

Serve and enjoy!

Gnocchi with Spicy Red Peppers and Peas

As you all know, gnocchi is one of my favorite pasta dishes... it's the ultimate comfort meal for me and honestly, it's one of the quickest dishes I can make. This dish is simple to make yet the flavors are complex and pleasing to your palate. Check it out and let me know if it becomes one of your most favorite meals as well.

Ingredients:
- 1/2 pound gnocchi
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 6 garlic cloves, smashed and chopped
- 1 tablespoon tomato paste
- 1/2 cup frozen peas
- 1 tablespoon feta cheese
- 1 tablespoon Parmesan cheese
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- handful of freshly chopped basil leaves
- olive oil
- 1/2 cup water

To Make:
Boil a pot of salted water and cook the gnocchi until they float to the top, about 8-10 minutes.

In the meantime, heat a pan with olive oil and cook the onion, garlic and red pepper for about 5 minutes until halfway cooked. Season with salt and pepper.

Next, add in the peas and mix 1/ cup water with the tomato paste and add into the mixture. Stir together. Season with oregano, salt, pepper, crushed red pepper and paprika. Bring to a boil in the pan. Add in the feta and Parmesan cheese. Cook about 3-4 minutes until the mixture thickens and the peas cook.

Once the gnocchi are floating, gently spoon them out and place directly into the pan. Mix together. Taste and add more crushed red pepper and salt if needed.

Cook for 2 minutes on medium low heat so the flavors can penetrate the gnocchi.

Top with freshly chopped basil and a sprinkle of Parmesan cheese to serve.