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Chickpeas with Potatoes and Carrots

Vegetable Mix
The Blue Zones Solution


  • 2 tablespoon olive oil or vegetable oil
  • 1 small onion, (about 2/3 cup), chopped
  • 2 cups diced carrots
  • 2 cups diced potatoes
  • 2 cups diced green beans
  • 1/2 head cabbage (about 4 cups), chopped into small chunks
  • 1 15-ounce can garbanzo beans, drained
  • 2-3 teaspoons garlic salt, to taste
  • Chopped roasted peanuts, for topping (optional)

Chef notes

We like to serve this for lunch or for a light supper. We sometimes place the vegetable mix in a rice or lettuce wrap for our kids' lunch or snack. You can serve this as an appetizer in a wonton wrap and steam or fry it.

Technique tip: Cutting all the vegetables the same size allows for even cooking.


In a large skillet or wok, warm the oil. Add the onion and stir over medium-high heat until it looks translucent. Add the carrots and potatoes and sauté until slightly softened, and then add green beans. Add 1/4 cup of water to vegetables and cover. Let steam for about 2 minutes.

Uncover, and add the cabbage and garbanzo beans. Cook, stirring often, until the vegetables are tender but still crunchy, about 5 minutes. Season with garlic salt to taste, top with the peanuts and serve.