Basic winter lunch idea - anyone else eat like this?

Pastaprincess1978

1 teaspoon, Olive Oil -- 1 Teaspoon
120 g (1/2 tin drained weight), Organic Chickpeas (Tin)
2 kg(s), tomatoes

20 clove, Garlic, raw
1000 gram, Mushrooms

I just mix up the chopped tomatoes, garlic and mushrooms and throw in a tin of chickpeas or kidney beans at the end. It's a meal I can freeze and warm up at work.

Does anyone else eat like this? Any tips for making this more interesting and sustainable? This recipe gives me approx 4-6 servings.

Pastaprincess1978

looking back I have logged more chickpeas and kidney beans as well - 1/2 a tin is too little for so much tomato!

JeromeBarry1

If you like it, it is sustainable. Is that really a kilogram of mushrooms?

Cbean08

Personally, I'm a big meat eater. I'd either be bringing chicken or some hard boiled eggs to eat too. You can always make a big batch of something to use as a base, and then change it up with small additions. Nothing wrong with the chickpea mix and it sounds really good. To keep it interesting you could have easily prepped things that could be brought too. Things like

pre-cooked chicken
canned tuna
guacamole
hummus
string cheese sticks

You could also buy other bags of frozen veg and add in different vegetables each morning to change up the taste. Frozen broccoli and cauliflower are good. You could also do canned things like olives, artichoke hearts and roasted red pepper.

It won't require much more work to add in some small variations. And then, you could get more than the amount of servings out of the big batch meal.

k8eekins

Pastaprincess1978 wrote: »

1 teaspoon, Olive Oil -- 1 Teaspoon
120 g (1/2 tin drained weight), Organic Chickpeas (Tin)
2 kg(s), tomatoes

20 clove, Garlic, raw
1000 gram, Mushrooms

I just mix up the chopped tomatoes, garlic and mushrooms and throw in a tin of chickpeas or kidney beans at the end. It's a meal I can freeze and warm up at work.

Does anyone else eat like this? Any tips for making this more interesting and sustainable? This recipe gives me approx 4-6 servings.

Chickpeas salads/soups/stews - I eat similarly to you (Spring/Summer), where this, works for me, only with flaked fish or canned fish or grilled/baked/slow cooker chicken added to it:

• Chopped chickpea salad Greek salad, as is (Spring/Summer)
• Confetti quinoa & chickpea without the lettuce, as is (Spring/Summer)
• ... Garbanzo (Falafel) patties with a side of baked/fried fish fillet or baked/grilled chicken (Spring/Summer)
• Roasted garlic & tomato (chickpea) soup with homemade roti or puri (Autumn/Winter)

ETA: Delete intro I'd previously written before quote, having forgotten that I'd done so.

Pastaprincess1978

JeromeBarry1 wrote: »

If you like it, it is sustainable. Is that really a kilogram of mushrooms?

I do love it - even more so when I add in pork tenderloin - and yes 1kg mushrooms!!!

777Gemma888

Pastaprincess1978 wrote: »

1 teaspoon, Olive Oil -- 1 Teaspoon
120 g (1/2 tin drained weight), Organic Chickpeas (Tin)
2 kg(s), tomatoes

20 clove, Garlic, raw
1000 gram, Mushrooms

I just mix up the chopped tomatoes, garlic and mushrooms and throw in a tin of chickpeas or kidney beans at the end. It's a meal I can freeze and warm up at work.

Does anyone else eat like this? Any tips for making this more interesting and sustainable? This recipe gives me approx 4-6 servings.

You can always add to or subtract (garbanzo) with the following:

* Wheat germ crusted tofu/ seitan/tempeh
* Quinoa ( easy prep brands are extremely convenient).
* Jackfruit. I like to buy the canned in water version, if I'm too lazy to deal with gutting and food prepping the hulkish mass. Wash, herb, spice and marinate, pre cook it, so it becomes my chosen mimic meat ( pork/chicken whatever), then vacuum seal for future use.