Am I a sucker for punishment? First I get the bright idea to stop drinking coffee for 30 days. The results? If I have anything more than a small cup of coffee, my stomach is in knots. I simply cannot drink it like I used to, which is awful to think about as I truly do enjoy the flavor of a black cup of coffee.
Now here I am, the beginning of July, with yet another bright idea. While this one does have some long-term benefits that should likely act as a result, the idea is rather heinous. I, Tommy Engstrom, am attempting to survive off of $20 a week. This includes food, drinks, money allocated to "fun" - anything and everything. What is not included is rent, utility bills, transportation (only public, no Ubers allowed). In an effort to hold myself accountable, I have removed all credit and debit cards from my wallet. At the beginning of each week, a crisp $20 bill is removed from the ATM. That is my entire allotment.
I was struggling through what I would eat throughout the week. Perhaps I would go full-on college student on survive off of ramen? What about peanut butter and jelly? Plain rice could do the trick as well. While all of these seems like viable options, I wanted to actually still enjoy eating. The second I stumbled upon Bon Appétit's Rent Week articles, I knew I had found my answer. Delicious yet inexpensive options!
First up? This recipe for crispy herbed chickpeas with rice and peppered greek yogurt. The wonderful thing is that I already had a number of these ingredients in my pantry. The dish itself is phenomenal. You would never know that you were shopping on a dime.
Thank you Bon Appétit for truly saving me and allowing me to still eat delicious food while putting money away into my savings account. I owe you!
Crispy Herbed Chickpeas with Rice &
Peppered Greek Yogurt
Recipe from Bon Appetit
2 cups white rice
2 cans chickpeas
⅓ cup olive oil
2 chopped shallots
4 chopped cloves of garlic
2 cups of parsley and chives
10 oz. of plain Greek yogurt
crack black pepper
sambal oelek hot sauce
- Start to make 2 cups of white rice however you make white rice.
- While the rice is coming to a boil, drain, rinse, and pat dry 2 cans of chickpeas.
- Toss them in ⅓ cup olive oil in a skillet that’s been warmed over medium heat.
- Season with salt and add 2 chopped shallots and 4 chopped cloves of garlic after about seven minutes of cooking, stirring occasionally.
- After 12-15 minutes, the chickpeas should have started to crisp. Some may have split open. That’s good. We’re going for crispy, not crunchy here. The center should be tender and creamy.
- While chickpeas are cooking, chop 2 cups of parsley and chives.
- Pour the chickpeas and the pan’s remaining olive oil into a bowl and mix in the herbs.
- Take about 10 oz. of plain Greek yogurt and crack black pepper into it. Stir in a pour of olive oil and set to the side.
- Plate two portions into shallow bowls. Top the rice with a couple scoops of the herb and chickpea mixture. Add a generous scoop of the Greek yogurt and finish it off with with another drizzle of olive oil, some flaky salt, and a drizzle of hot sauce.