Tonight, for a late-night dinner after band practice, I cooked a pot of quick brown rice (from a big bag that’s been in my cupboard forever), throwing in a little salt and butter, and a tablespoon of minced garlic. Once the rice was done, mix in one can of chickpeas (that I’ve been avoiding using since LAST September), and 1/3 a jar of Indian Market “Vindaloo” sauce that I inherited from a roommate in my old house. (Not expired.) I sprinkle on some garlic-flavoured roasted flax seeds for added nutrition. Voila!

Total cost: $0
Total pantry reduction: 1 can and 1 jar
Nutrition: High in fibre, protein, flavour, plus super-foods garlic, flax, and ginger in the sauce



One thought on “Minimalist Eating #1 Indian Chickpea Rice

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