Chickpea, tomato and capsicum stew – another lunch idea for work

 

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This time I went for a tomato based lunch with more chickpeas. I took basmati rice and sour cream to go with it. It has been a rather tasty lunch and I will be eating the last portion in a minute. I added a handful of spinach at the end of cooking as it needed using up.
Ingredients
Splash of olive oil
½ of each- red, green. yellow capsicum (pepper) cut into chunks
1 med white onion thinly slice
1 clove garlic, finely chopped
1 tin chickpeas, drained and rinsed
2 tsp honey
1 tsp smoked paprika
1 tsp cumin
1 tin of tomatoes
Worcestershire sauce (leave out if vegetarian)
Salt and pepper to season
Directions
Heat enough olive oil to cover the saucepan you are using
Add onion and when beginning to be transparent add garlic and capsicum
Stir regularly until softened
Add chickpeas
Add honey, smoked paprika, cumin and stir until coats all
Add tomatoes, a couple of shakes of Worcestershire sauce and season
Leave to cook for around 10-15 minutes uncovered to reduce, stir occasionally
Cook for a further 15 minutes with the lid on
I turn off the heat and leave the stew to cook further  15 minutes.
Leave to cool with lid kept on, using residual heat.

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A decent lunch for work, roast vegetables and chickpeas with quinoa and brown rice

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It isn’t as hard as it looks, honest. I have been regularly taking enough lunch to last three days and I always feel so much better for it. I am not a natural meat eater and always have a homemade vegetarian lunch. I only do three days as I find that is how long it tastes good for and I take it all in in one go and heat it only for 1 minute in the bowl I eat from.

Store the vegetables separate from any other additions otherwise everything ends up tasting the same and get olive oil on it. Every week I think, should have blogged that but never do and have decided that I will try to give some lunch inspiration.

This week’s meal is pretty easy-

Choose your favourite vegetables to roast, remember it is for you so you can pick ones no one else likes. This week I have kumara (sweet potato) , carrot, pumpkin, white onion and red capsicum.

I chop enough vegetables to cover my medium roasting pan and I have found keeping them medium size (around 3cm square) means you can tasteeach veg. After a few times you will figure out what you need and what you like.

I drizzle the veg with olive oil and a sprinkle of  MasterFoods Tuscan seasoning, it is a great seasoning and I have to take it to the UK for my parents. These were roasted until browned and soft. When they are done let them cool in the tin for a good while before transporting to your chose vessel. When completely cool, put the veg in the fridge.

To go with my roast veg this week I have cooked rice and quinoa to go with it. I use the SunRice mix and cook it according to instructions. I leave this to cool and stick in the fridge.

One of the secrets to a good lunch is the little extras. This week I have also taken along coriander, tomatoes, a nice juicy lemon and some roasted chickpeas that I stuck in the oven as I had a moment of inspiration. The chickpeas are so easy and so good, I used one tin and will do these regularly. I also have a pepper grinder at work and some salt.

It may read like hard work and I may sound vague, it really is about you eating a decent lunch that you like. Too often we adjust our cooking to suit others and lunch can be a moment where you get to claim a meal for yourself. You might not like my way but I might inspire you to find yours.

No lunch, what is a girl to do? Sweetcorn Fritter

This morning I had a crisis, I had no lunch prepared and didn’t fancy a pie (I know, I do have moments when I don’t want pie). After much cupboard browsing I landed on the idea of a corn fritter. This was spurned on by the sour cream I had in the fridge at work. I whipped one up quick and tootled off for my day as a bank lady.

At lunch I microwave it for 45 seconds and enjoyed it with the sour cream and sweet chili sauce I brought from home.

It made a good change and a lovely easy lunch. Way better than sandwiches but then, so are most things.
My fritter is very yellow because I used a friends free-range eggs.

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Ingredients
splash of olive oil
1 egg
1/2 c SR flour
1 tsp curry powder
1/2 c Sweet corn- I used frozen
salt and pepper to taste
May need a splash of milk to thin
Heat a medium fry pan and olive oil
Break egg into a bowl and whisk lightly
Stir in flour, curry powder, salt and pepper
Stir gently until you have a thick batter consistency – add milk if needed
Plop into a pan, it should go pancake shaped
Fry gently, turning when brown
Remove when cooked through and doesn’t feel doughy in the middle
I let mine cool for a bit. At work I kept it out of the fridge.
You can vary the veg, I have used cauliflower and onion before
I know curry powder isn’t the most fashionable but when you find one you like, it should be a cupboard staple. I use Countdowns Own Brand