A Savvy Week: Chicken and Chickpeas

Your Time, Your Money, Your Meals. Cook It Forward.

This week, a single chicken and a big batch of chickpeas gives you four flavorful and diverse meals.  And we’re spreading the link love, using recipes from some of my favorite bloggers. 

Chicken Chickpeas jpgPhotos from Bellalimento and Healthy Delicious 

Chicken and Chickpeas

Monday:   Rosemary skewered pistachio-encrusted chicken (Bellalimento) with Root vegetable fries (FoodLovesWriting)
Tuesday:  Chana masala (Smitten Kitchen) with Lemon pepper steamed broccoli (Cookin’ Canuck)
Wednesday: Baked chicken and spinach flautas (Healthy Delicious) with leftover steamed broccoli
Thursday:  Chickpea hummus burgers on a bed of arugula (Daily Garnish) with leftover root vegetables

 

On Sunday:

Break down the chicken.  Cut the breasts into strips and refrigerate in an airtight container until Monday.  Wrap the thighs and legs tightly in plastic wrap and refrigerate until Wednesday.

Use the carcass of the chicken to make a batch of chicken stock.  Freeze in small containers or freezer bags.  Alternatively, freeze the stock in an ice cube tray and when completely frozen, transfer the cubes to an airtight freezer bag.

Cook the chickpeas.

Cut the vegetables into matchsticks for the root vegetable fries.

On Monday:

Bake the root vegetable fries. While they are cooking, prepare the chicken and dipping sauce. Cover and refrigerate the leftover fries for Thursday.

Evening cook and prep time: 40 minutes

On Tuesday:

Make the chana masala and bring the water for the broccoli to a boil.  While the chickpeas simmer, steam the broccoli.  Refrigerate the remaining broccoli until tomorrow.

Evening cook and prep time: 30 minutes

On Wednesday:

Simmer the chicken and bake the flautas.  Reheat the leftover broccoli.

Evening cook and prep time: 45 minutes

On Thursday:

Preheat the oven to 450F and spread the root vegetable fries on a greased baking sheet in a single layer. Prepare the chickpea hummus burgers and serve over a bed of arugula.  While the burgers cook, bake the root vegetable fries until heated through, about 5 minutes.

Evening cook and prep time: 30 minutes

Grocery List

1 2-3 pound whole chicken
1 jalapeño pepper
1 hot green chili pepper
3 cups baby spinach
3-4 cups arugula
12 ounces broccoli florets
1 pound root vegetables
1/2 cup flat-leaf parsley
2 medium onions
2 teaspoons fresh ginger
6 ounces queso quesadilla or other melting cheese
5 cups dried chickpeas
1 15-ounce can whole tomatoes with juices
3/4 cup pistachios
1/8 cup pepitas (pumpkin seeds)
5-9″ flour tortillas
4 whole grain wasa crispbreads
6-8 fresh rosemary skewers (optional)
1/8-1/4 cup coconut oil
1 tablespoon tahini
Salsa
1/2 cup fig preserves
Chile infused olive oil (though other infused oils could also work, especially if you add a little pepper or chile powder) 
1 teaspoon ground turmeric
2 teaspoons cumin seeds
1 teaspoon garam masala   

Groceries You Probably Already Have:

1 carrot
2 cloves garlic
1 lemon
16 ounces beer or chicken broth
1/4 cup rolled oats
1 tablespoon lemon juice
Vegetable oil
Extra virgin olive oil
Paprika 
Salt & pepper
Garlic powder
Ground cumin
Ground coriander
Ground cayenne pepper
Chili powder 

Happy Savvy Eating!

 

 

 

 

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