Wednesday, 9 April 2014

Chickpea Stirfry

Dude's been working long days in the studio and I have had to fend for myself, as it were. I got myself into the terrible habit of eating out for supper, a lot. Most nights. The effect was me feeling like crap. I didn't even have "bad" junk foods. Veggie sushi, hot Korean meals and Lebanese plates. The occasional Ace Burger classic burger with fries may have slipped in and it was worth it.

Thing is, I felt bad because I was disconnected from something I love. I like to cook. I like to get an order of weekly groceries (with the occasional pit stop) and make due with what's been bought for meals. I think having someone else doing most of the cooking for awhile threw me off. I lost my mojo. Didn't know what I wanted to eat. I have discovered that I like adding spices or sauces to dishes on a whim. Hardly ever do I stick to a recipe when it comes to dinnertime meals. And so. I found myself back in the kitchen. With the 5 o'clock hour upon me, I opened the fridge. I looked in the crisper. I checked the pantry. I inspected the shelves. And I got away with 3 days worth of meals without a trip to the grocery store; I am proud to add. 

For now, I will write about my chickpea "everything but the kitchen sink" stir-fry meal. 

It is quite simple. I don't really follow any formal cooking rules for cooking anything, so bear with me. Maybe this blog is a joke. Glup. Nah, don't care that much.  (I learned how to cook from being the oldest sibling thus responsible for babysitting and feeding said siblings when mom and dad worked late - there were a lot of ultra simple casseroles - something I have yet to post about. Intriguging). I took the veggies that were appropriate to use in a stir-fry and chopped them up. Added them to a skillet with coconut oil. I used kale, onion, garlic, sweet bell pepper, mushrooms and zucchini. Then I added a can of rinsed chickpeas to the mix. Seasoning included salt, pepper, chilli flakes, curry powder for the Mid East Food Centre from up the street, and let it brown altogether. I made a side of quinoa and in a bowl I combined the veggie mixture and had myself a lovely supper. 

I was told the quinoa could be ditched and the mix could be added to a tortilla, with sour cream, avocado and salsa. Could be good? 

To do: 

Warm up a pat of coconut oil in a cast iron pan 
add chopped onion and garlic and brown 
add in mixed veggies, stir 
add in rinsed and drained chickpeas 
add seasoning to taste 
Serve on a bed of cooked quinoa or rice 
Mix it all up in a bowl (maybe add a dash of soya sauce to the quinoa for flavour) 
and Bob's your uncle. 

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