I’m trying to learn and lean more towards frugality since things have been getting too expensive and would love suggestions

What i like/aim to learn

  • anything simple that can be made with chickpea without adding too many of other stuff
  • overly time consuming to prepare i will avoid for now so i stay motivated to learn
  • willing to learn baking (prefetably if it goes well with flaxseeds/mashed banana or some other very accessible binding)

I want to keep it healthy so pairing legumes with grains/seeds/nuts (though nuts less accessible atm for me to overly rely on it)

  • insurgentrat [she/her, it/its]@hexbear.netEnglish
    5·
    3 months ago

    Do you have access to affordable premixed spices that aren’t loaded with salt? Many Indian curries/dhals are high effort from scratch but very easy if you can use premixes (e.g. channa masala). Or you can make these mixes ahead of time in bulk. Channa is chickpeas so searching for channa dhal is a good start.

    I favour stews for lazy cooking. Slow cooking and long simmers develops flavour with minimal effort (at the expense of bite if you like that). Not suitable if you’re rarely at home. However stuff like: https://www.purelykaylie.com/vegan-moroccan-stew/ can be very easy if you disregard all the fuss, throw it in a pot and simmer for hours.

    Chickpea tofu is easy to make in bulk and can be used in a lot of dishes (disintergrates when boiled/simmered though so add later) https://thehiddenveggies.com/chickpea-tofu/

    Canned chickpeas work well in “bowl” type recipes. Throw a quick dressing on a pile of tasty crap and enjoy.

    Oh also let me tell you about temperings: chickpeas/lentils and rice throw some hot spices and oil you just fried over the top. Now it’s a delicious meal.

    Oh also if you’re strapped for cash consider foraging for weeds? Cow thistle, milkthistle, and dandelions are very easy to identify and safe to consume. Leafy greens can be very expensive for thhe calories but often contain key nutrients and are tasty.

    Beware: DO NOT FORAGE ANYWHERE WITH ROAD OR INDUSTRIAL RUNOFF, CONTAMINATED SOILS, OR ANYWHERE SPRAYED WITH POISONS. If unsure, don’t forage there.

    • Klay [none/use name]@hexbear.netOPEnglish
      2·
      3 months ago

      those are all great! though the premixed spice not loaded with salt is something i need to go check around, there are accessible ones i find often at a discount however im not sure if its loaded with salt. for dals i still need to get comfortable with pressure cooker (i will later on!)

      chickpea tofu sounds dreamy, i have heard of it but never had it, i will try it and check canned chickpeas too

      the tempering suggestion sounds wonderful too, thanks hex-crab-chapo

      • insurgentrat [she/her, it/its]@hexbear.netEnglish
        3·
        3 months ago

        If frying spices get the oil hot (you can test with a wooden implement, if little bubbles form immediately when you put it in the oil it’s hot) then throw them in and stir for 20 seconds to a minute. Then quickly take them off the heat/out of the pan or they will burn. It’s hard to describe the point you’re aiming for but usually they’ll smell delicious and darken slightly.

        Indian grocieries are the places to check for premixes. You do pay a small premium but less than elsewhere imho. Some spice mixes like garam masla, channa masala, and chaat masala are extremely versatile and things I keep a jar full of but sometimes spending the money on 10 different bags of spices to make them up front can be a bit much.