Monday, April 7, 2014

Lenten Meal Plan Linkup, Week #6: Curried Chickpeas

Usually by this point in Lent, I'm in a beans-and-rice rut and running out of inspiration. This year, I feel like the possibilities are limitless, partly thanks to Beth Anne and her recipe-sharing linkup. This week's edition of the linkup for meatless meal ideas at Beth Anne's Best and Two O's Plus More is ready and waiting to receive your favorite meatless meal recipes. Stuck for ideas? Now is a perfect time to go check out what others have shared on the linkup and on the Meatless Meals Pinterest board

My contribution this week comes from the collection of 5 ingredients or less recipes at Stone Soup. Although not all the recipes are meatless, Jules offers great suggestions for cooking quickly and simply using what you have on hand.

Although at first I thought this was a strange combination of ingredients, I tried it one evening when we were in a hurry to get dinner on the table. It has become one of our go-to quick dinners. We almost always have canned chickpeas at our house- all of our children really like them, and they are so versatile. I put them on salads, in soups, and in curries and stews. Plus, everyone here likes hard-boiled eggs.

This recipe is so quick and easy that I can even prepare it at lunchtime (which is usually the most chaotic part of my day). It has the added bonus of being full of protein. After eating this meal, I always feel full. If you feel you need to add something else to it, you can put in canned salmon or tuna with the chickpeas, but I've never felt the need to do that.

What you'll need:
  • 6-8 eggs
  • 3 Tablespoons of olive oil
  • 1 onion, chopped coarse
  • 1 teaspoon minced garlic (or about 2 cloves)
  • 2 teaspoons of curry powder
  • 2 cans of chickpeas, drained
  • 1 bunch parsley, just the leaves, chopped (I cut mine with kitchen shears)

What you'll do:
  • Boil the eggs using your favorite method. Jules has lots of information here about her method for boiling eggs. George swears by this method. I usually just put the eggs in a pot, cover them with cold water and put them on to boil when I'm starting to cook this recipe. I set them timer for 10 minutes- the eggs start boiling at some point, the timer goes off at some point and I take the pot off the heat. When I'm ready, I run the eggs under cool water and set them aside until it's time to peel them.

(Do you have a favorite egg-boiling method? Is this something people get passionate about? I'm curious.)

  • Saute the garlic and onion until onions are soft, about 5 minutes. Add the curry powder. Stir in the two cans of drained chickpeas and cook until warmed through, stirring occasionally. Remove from heat and stir in chopped parsley. 

  • Peel and slice the eggs and top each serving of chickpeas with 1-2 eggs. This should serve about 4 people (it feeds 2 adults and 3 children at our house with extra for second helpings). To make it stretch further or to add more veggies, you can serve it over a bed of raw spinach like a salad. 

For more variations on this recipe and for lots of other great ideas using 5 ingredients or less, visit Stone Soup. Also, be sure to check out the Meatless Meals linkup and Pinterest board this week to see what everyone else is eating this Lent.