I've got a fair few, but I'm starting to get bored of them because most of them have a base of garlic, onion, and canned tomatoes.
That said, I just had chipotle shakshuka. It was pretty solid.
I've got a fair few, but I'm starting to get bored of them because most of them have a base of garlic, onion, and canned tomatoes.
That said, I just had chipotle shakshuka. It was pretty solid.
Dump a can of rinsed chickpeas onto a plate, add salt, garlic powder, and paprika, and microwave for ~5 minutes. In the meantime, skin and dice a big cucumber and dice a Roma tomato and an onion and add to a salad bowl. Then add some chopped kalamata olives to your own taste. Add a half of a lemons worth of lemon juice and ~4 tablespoons of olive oil to a container and stir to combine with a pinch of salt and fresh cracked pepper. Combine everything in the salad bowl. I eat this with rice I cook with a bit of turmeric, salt, and two cloves of garlic. It's pretty tasty, not a lot of protein but you can add more chickpeas to the ratio to dial that in. And it's vegan
hahaha fuck yeah I love roasted chickpeas idk how I never considered I can just microwave them if I need them quicker than the oven can do it
It works really well, but if you let it go for too long then they pop. That happens around the 5:30 mark in my microwave but YMMV
I really really recommend getting a pressure cooker to cut down on bean costs! Around me, beans are about $1.30 for a 16 oz. can and dry beans go for about that much per pound, with a pound of dry beans coming out to about 8 cans. I usually make a pound every two weeks and put half in the freezer, and scoop the other half as needed. Most beans cook from dry in 40-50 minutes, so most of the active time is just picking spices, bagging, and cleaning.