We got rid of a ton of expired food when we reorganized our cabinets, but there is a way to go until we have used all of the good stuff that is stuffed in our pantry. Lots of canned and dry goods, lots of half-full bags of pasta. Here is our meal plan for the week which will (hopefully) use up quite a bit of our stash.
Cumin Spiced Chickpeas
Inspired by The Minimalist
1 onion, chopped (we used red)
1 1-inch piece of peeled ginger, grated
1 tbsp. toasted, whole cumin seeds, ground
1 lemon, juiced
2 tbsp. olive or safflower oil
3 c. chopped veggies (use what you have around- we had carrots, peppers, snow peas, broccoli)
salt and pepper to taste
2 cans chickpeas, drained and rinsed
In a dry pan, toast the cumin seed for a few seconds (until fragrant).
Grind with a mortar and pestle or coffee/spice grinder.
Combine cumin, oil, lemon juice, ginger, salt and pepper.
Add chickpeas, onion and veggies to a large bowl and combine with dressing.
Refrigerate overnight for best flavor. Serve with quinoa or whole wheat cous-cous.
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