We eat a lot of chickpeas. If you cook up some quinoa, rice, or couscous (I make all three in batches and keep it in the fridge), you can easily make a meal by heating a skillet with a little butter or olive oil, putting some frozen spinach in the pan, and then adding a tin of rinsed and drained chickpeas. Four ingredients like that, though I often add garlic, lemon juice, or both--but that can totally be done to taste and isn't crucial. Cook the chickpeas and spinach until the spinach isn't soggy and the chickpeas have (hopefully) started to get a bit brown in places, dump over the quinoa, and eat. Assuming that you had pre-cooked whatever, it only takes about five minutes and one pan, which I can almost always manage.
We're also big on roasted veg over [whatever]. The whatever is about the same in the last paragraph, only pasta (or bean pasta, or soy pasta, or whatever) is equally good. The basic formula is olive oil + [veg] at about 400F for 45-60 minutes, then dumped over the [whatever]. We do cauliflower like this the most, but it's also good with squashes (summer or winter, just cut into chunks [w/peel removed if appropriate]), broccoli, asparagus, peppers... Really, just about anything that's in the fridge (or freezer) and starting to look a bit questionable. If you're feeling protein-deprived, adding a tin of chickpeas to the veg is pretty tasty. You can make the food more interesting by adding a seasoning blend, some seasoned salt, garlic cloves (still in the skin--they'll slip out when they're done) or onion to the roasting tray, but none of those things are necessary if you don't have the energy.
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branchandroot
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Date: 2010-11-21 07:21 am (UTC)We're also big on roasted veg over [whatever]. The whatever is about the same in the last paragraph, only pasta (or bean pasta, or soy pasta, or whatever) is equally good. The basic formula is olive oil + [veg] at about 400F for 45-60 minutes, then dumped over the [whatever]. We do cauliflower like this the most, but it's also good with squashes (summer or winter, just cut into chunks [w/peel removed if appropriate]), broccoli, asparagus, peppers... Really, just about anything that's in the fridge (or freezer) and starting to look a bit questionable. If you're feeling protein-deprived, adding a tin of chickpeas to the veg is pretty tasty. You can make the food more interesting by adding a seasoning blend, some seasoned salt, garlic cloves (still in the skin--they'll slip out when they're done) or onion to the roasting tray, but none of those things are necessary if you don't have the energy.