The last few days have not been too exciting food-wise.

The penne made enough for lunch the following day. On Thursday I cheated with a supermarket pizza (3,19€) in the evening and have been fed by other people for a couple of days (work, friends).

Yesterday I went shopping and bought various things to get me through the next few days, including courgettes, carrots, another butternut squash, leeks, and potatoes. I also stocked up some some Lidl organic strawberry jam (1,09€) and eggs. Today, I picked up some (non-organic) leaf coriander and a 265g tin of (non-organic) chick peas (0,52€).

  • Five or six carrots (400g)
  • Two large courgettes (400g)
  • Two medium onions, chopped
  • Three large cloves garlic, chopped
  • 265g chick peas
  • One tin tomatoes
  • Cumin
  • Turmeric
  • Paprika
  • Harissa
  • Coriander

Cut the courgettes and carrots in half then cut them lengthwise into strips. In a large pan, fry a large teaspoon of harissa in some olive oil with the cumin, turmeric and paprika (quantities to your liking; I love cumin), then add the onions and garlic and fry them gently until they start to soften.

Add the vegetables, stir them in the oil, then add the tomatoes. Season. Bring to a simmer, then reduce the heat, add the chick peas and the chopped coriander, cover and leave to cook until the carrots are tender.

Meanwhile, prepare the couscous. Serve with coriander sprinkled on top and a teaspoon of harissa on the side for seasoning.

I lit the wood-burner for the first time this season, just to check the chimney is clear. Expect a lot of soup.

The pot is now at 31,04€.

Advertisements