A while back, Brent posted about what he calls bachelor chow. It turns out I have a lady version of this dish. Mine is fairly straightforward and has a nutritional profile that my needs and just happens to compliment Brent’s version well. Before I was vegan this included tilapia but that was quickly and easily replaced with less expensive, cholesterol-free chickpeas. That’s most of what you’ll need:
1 tin of chickpeas, drained OR 1 cup of chickpeas, soaked and pressure cooked
1 10 ounce or 1 lb. bag of frozen vegetables (I prefer mixes with broccoli, carrots and peas or beans)
whatever combination of hot sauce, tamari or soy sauce and teryaki sauce or mushroom sauce does it for you
1 tsp olive oil
I put the chickpeas into a pan with the olive oil and often some flake red pepper or cayenne and fry the chickpeas until they get all steamy! I add the frozen veggies and stir-fry until they’re hot and then add sauces to taste. This is a versatile budget friendly meal that’s pretty family friendly. When I make this for me and Brent, I’ll use 2 10 ounce bags of vegetables or a 1 pound bag. It usually comes out to less than $5 for dinner for 2, less if you start with dried chickpeas. Fresh, frozen or dried black-eyed peas (sometimes called cow peas), lima beans, edamame or green peas are great for when you want a change.
What’s your super quick and easy meal for days when you don’t really want to cook?
This is Christie, signing off!