Today’s meal was a bit of a comedy of errors.
I came home very excited to make pumpkin barley with thick chunks of potato, chick peas, and onions stirred in.
I somehow ended up with this:
What I ended up with was a pumpkin heavy stew that NEEDED those chickpeas and onions I roasted. Fortunately, it tasted pretty good.
As I said, I really wanted barley. I failed, miserably, at making that work. I added far too much water, added the potatoes too early, and everything turned into mush. I then thought that I could maybe make this into mashed potatoes and barley. yeah, no. Way too much water for that, and at this point I didn’t see an easy way to drain it. I added the left over sauce from the pumpkin pasta in an attempt to thicken this up. It did thicken a little bit, but not nearly enough to be anything other than thin mush. As a last resort, I stirred in the pumpkin to see what would happen. To my amazement, a thick stew formed. I tasted it, though, and it needed something. It frankly tasted lifeless. I added chipotle chili powder and nutmeg. This helped a ton, but still not enough.
While making the barley, I had put one of my favorite stand bys in the oven- chickpeas coated in olive oil, salt, pepper, cumin, garlic, and crushed red pepper flakes. For a little bit more flavor, i placed onion slices on top of the chick peas.
I let these roast at 400 degrees F for 15 minutes, stirring them about 10 minutes in.
As I was pondering what my soup needed, I tried a bite of the two together. It reminded me of this quirky cookie I made for my German class in high school that no one liked. It was pumpkin and onion filled and delcious.
Behold, my dinner had been made. Not at all what I expected, but sometimes that’s okay 🙂
I’m not sure I can come up with a price on this meal, since it’s all bits and pieces of previous meals. My estimation is less than $3.00 total, which is nice considering I have enough left over for 3+ meals.