Who would have known when I started this blog that within just a few weeks we would be here, quarantined and alternating between being SUPER PRODUCTIVE and binge watching ANYthing. It’s been just about a month of “staying in” and we know we have at least another month to go in the NYC area. Food shopping is becoming increasingly stressful, and it’s difficult to find some basic ingredients. (Can I just get 2 bags of flour, please?) Going into this whole blogging thing, I was very organized (duh) with a neat little list of recipes I wanted to test and share, enough to get me through several months. But now we don’t have the luxury of shopping for what we “want” so are instead shopping for what we “can find” and playing a less intense version of Chopped with our groceries throughout the week. So I have made practically nothing from that original list, and am now just making it up as I go along. Sound familiar?
Lunches these days tend to involve opening the pantry, scanning ingredients, muttering hmm, hmm, then throwing some things together in a pan or bowl and hoping it tastes good. This is the result of one of those experiments, and was successful enough for David to ask for it a second time. It’s barely a recipe, uses just a few cans, and takes less than 30 minutes (and costs practically nothing). Served over rice it makes for a satisfying midday meal, and if you wanted to add some more veggies it could probably do for dinner too.
Coconut Chickpea Stew
6
servings7
$25
minutesIf your coconut milk has separated, whisk it in a small bowl before using.
Ingredients
2 Tbsp canola oil
1 yellow onion, diced
1 clove garlic, crushed
1 14.5 ounce can diced tomatoes
1/2 tsp each: curry powder, turmeric, cumin, paprika, salt
1 14.5 ounce can coconut milk
2 14.5 ounce cans garbanzo beans
Directions
- Heat oil in a medium saucepan, over medium heat
- Add the onion to the pan, and cook 5-7 minutes, until soft, translucent, and just starting to take on some color.
- Add the garlic, and cook 1 minute more.
- Add diced tomatoes and spices, then simmer for 5 minutes until cooked down a little.
- Pour in the coconut milk, and simmer 2 minutes.
- Add the garbanzo beans, let it cook 5 more minutes, then taste for seasoning and add more salt if needed.
- Serve over rice, and garnish with cilantro and chili oil if you like.
Recipe Notes
- This is meant to be a pantry meal, so if you don’t have these exact spices, just use what you have. Paprika and chili powder, cumin and coriander, turmeric and chili flakes…or whatever.
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