chickpeas for lunch

I soaked and boiled some chickpeas on Wednesday, in preparation for a vegetable tagine. But then I didn’t fancy the tagine, and our schedule for the next few days doesn’t really accommodate it, and anyway, we had no soup left for lunch. Shocking, I know. So into the medium slow cooker this morning went some…

a chicken pie

(I said it was a busy weekend). The last of last weekend’s roast chicken was languishing in a bowl in the fridge, and the weather forecast was Not Nice. So we decided that A Pie was called for. Due to the unexpected trip to Lakeland, I started the filling in the tiny slow cooker before…

haricot beans and cabbage

  The remains of the haricots from the shepherds’ pie mix. What to do with them? There was a cabbage in the fridge. There’s nearly always a cabbage in the fridge, and we are very samey with the way we use it, so I thought I’d do a little experiment. So I chopped about 30g of…

a sort of chickpea fusion stew

[Apologies: I really meant to take a photo of this, but now we’ve scoffed most of it] As I’ve written before, I love pulses. I try to use dried ones, because they’re so much cheaper, and they cook up beautifully in the slow cooker, without filling the kitchen with steam or having to be watched…

two bean goulash thing

I looked at the remaining kidney beans, and I really felt that they weren’t going to make a substantial meal, so I bunged a load of black eyed beans into soak. I know you don’t generally need to soak/boil them, but these were quite elderly, so I thought it best. On Sunday morning, I nipped…

sapo in the hole

(sapo is Spanish for toad) We had some snacking chorizos left from this month’s Discover Unearthed tasting box – they’re the first thing we’ve had from them that we didn’t really like, so after the first taste, we decided to cook something with them. And thus a chorizo toad in the hole was conceived. I…

chickpeas with chicken

We had a load of cold cooked chicken left over from a roast, some rather tired coriander leaves, a wizened yellow pepper, so time for one of our favourites. Roughly chopped two onions, several cloves of garlic and the yellow pepper, and sauteéd them off in some olive oil. Added some chopped chorizo and let…

chickpeas bitsa

We accidentally (as you do) consumed a small fry up while on a 7 mile walk today – this is progress, as normally we’d have gone for the large version, but we did feel we deserved it, especially as I’d already walked 2.5 miles and swum 16 lengths this morning! Anyway, we didn’t want a…

lunch today

Was the last of the chickpeas, that had already been enhanced with peppers.  There were two elderly chorizo sausages in the fridge, so I chopped them up and fried them with a little olive oil – as always, they gave forth some lovely paprika-y, garlicy oil of their own, and once they’d crisped up, I…

three pig stew

Or, I suppose, a sort of goulash 🙂  The transfer of contents from one freezer to another has brought forth some nice things.  There’s a whole Gressingham duck defrosting for today’s Easter feast, and there was also a couple of nice pieces of belly pork, and some uncooked chorizo sausages. I skinned a piece of…