I’m Terrible at Following Recipes

This was supposed to be a mushroom and chickpea stew. Well, the chickpeas made it, but that’s about it. My roommates said it was still a success even if it ended up a bit different than I intended.

Chickpea/Split Pea/Couscous Stew

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Ingredients:

  • One can of chickpeas
  • 3/4 c split peas
  • 1/2 c couscous
  • 1 c light chicken broth
  • 1 tsp chopped garlic
  • 1 tbsp ground curry
  • 1 tbsp ground ginger
  • 1tbsp lemon juice
  • 2 handfuls of raw almonds
  • 1 1/2 c raw spinach

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Directions:

  • Cook the split peas and couscous separately
  • Rinse the chickpeas
  • Combine everything except the spinach into a pot and cook on high until boiling
  • Reduce heat and cover for 10 minutes
  • Add spinach and stir before serving
  • Serve hot or let it cool and refrigerate before serving it cold over spinach with salsa

This was a quick, easy, healthy, and filling fall time meal that my roommates will be happy to hear that I’ll make again.

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