Note: Edward Giobbi is primarily a painter, but he has written several cookbooks and has been friends with great chefs who have praised his culinary skills. This image is from his web site.
–chickpeas (garbanzo beans, 1 can, drained & rinsed)
–rosemary (fresh if possible)
–pasta (small, one-half cup)
–tuna steaks (2, small, fresh)
–mint (fresh if possible)
–red bell pepper (one-half, fresh, chopped)
–spring mix salad (one-half package)
–blueberries (one-half small package, fresh)
–chopped pecans (one-half small package)
–sweet onion (one-half, sliced finely)
–Italian salad dressing
–salt and pepper
1 – Drain the chickpeas. Rinse in a colander. Place in a slow cooker with 1 and one-half cups of water. Season with 1 teaspoon of salt, rosemary (1 sprig, cut off leaves), garlic powder, and pepper, and olive oil. Cook in the slow cooker on low all day long. Twenty minutes before serving the soup, add one-half cup of pasta.
2 – Chop one-half red bell pepper, and place in a covered baking dish with a little water. Season with mint, garlic powder, rosemary, salt, pepper, and olive oil. Microwave on high for 3 minutes. When finished, nestle the tuna steaks in the middle of the bell pepper. Drench in lime juice. Season the steaks with mint, garlic powder, rosemary, salt, pepper, and olive oil. Set aside.
3 – Place one-half package of spring mix in a mixing bowl. Add one-half small container of blueberries, one-half package of pecans, and one-half finely chopped sweet onion. Season with salt and pepper. Add Italian salad dressing to taste.
4 – Microwave the tuna steaks for 2 minutes only.
5 – Serve the salad as a first course, the soup as a second course, and the tuna steaks as a third course. (The soup is thick enough that it could be served as a vegetable.)
–chickpea soup and tuna steaks adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.