Category Archives: chickpeas

Squash Part 3

Getting sick of hearing about squash yet?  I still have about half my container left…

Finished (half-eaten) product

Becca and I had decided to eat dinner together, but I got incredibly hungry while she was at the grocery store.  I waited for her to get home (another +1 for maturity) but was too famished to really want to make something that took a while.  We decided upon couscous, sauteed vegetables, and chickpeas.  This was an incredibly fast meal and turned up tasting great.

I also finally got to make turnips!  I had never thought of buying turnips before, but at Christmas my mom announced to us that eating one was now on her bucket list.  When I saw them on sale at B-foods, I thought this would be a good chance to make one and see what the fuss was about.  However, apparently no one knows what a turnip looks like.  I asked 3 people, who had to ask other people, what a turnip looked like.  I was surprised at how much it tasted like horseradish.  I also don’t think sauteeing it was the best thing to do, as it seemed to get more bitter.  However, the squash, onions, balsamic vinegar and chickpeas balanced the meal.

Vegetable Couscous

-in a microwavable bowl, pour couscous and water in a 1:2 ratio.  Microwave for 3 minutes.
-Sautee julienned turnips, roasted squash, spinach, and diced onion, in a frying pan until the vegetables are soft
-add vegetables to the couscous
-add more oil to the frying pan and add chickpeas
-season with salt, pepper, crushed red pepper, garlic, and cumin
-sautee until soft, add to couscous
-serve over romaine and add balsamic vinegar

Like I said, this was an incredibly easy meal and very enjoyable.  The sweetness of the squash overcame the bitterness of the turnip and the chickpeas added a nice texture, not to mention protein.

For dessert Becca made quite possibly one of the best brownies I have ever had- chipotle chili flavored!  See here for the recipe!

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When All Else Fails, Make Soup

today's ingredients

*sigh*

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:

not what I had expected

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.

needs a little green, huh?

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.

hummus bites

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.