u/Food_prep

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This dish I make often, it's just pure comfort food to me, easy to make and costs around $1.5. This recipe gives 4 portions and it scales extremely easily.

To start with, yesterday I soaked 150g (5 oz) chickpeas in water, after a couple of hours I drained them and added 2 tbsp soy sauce, 1 tsp ginger powder and 1 tsp coriander powder. Put the chickpeas in the fridge overnight to soak up all the marinade.

The rice is the standard 200ml rice to 300ml water. (1 cup rice to 1.5 cup of water) Simmer 12 minutes, rest for 10 minutes. I like to add half a cube of chicken bouillon and 3 cloves. Salt to taste.

I used 400g (14 oz) deboned chicken thighs. Cut into cubes and fried in a pan. Simply seasoned with salt and pepper.

The marinated chickpeas got 15 minutes in the frying pan at moderate heat to give them a nice texture and delicious roasted taste.

The sauce is extremely easy to make!

1.5 cup of water.

Half a chicken bouillon cube.

One teaspoon of garlic powder.

Two tablespoons of curry madras (you might use more or less, depending on your preferences)

Two tablespoons of powdered coffee creamer.

1 heaping tablespoon of mango chutney.

A little corn starch slurry to thicken the sauce.

At the end, add one cup of frozen vegetables. (Forgot to add them to the picture)

This can't be any easier, cheaper, or tastier and tastes even better after reheating!

This dish I make often, it's just pure comfort food to me, easy to make and costs around $1.5. This recipe gives 4 portions and it scales extremely easily.

To start with, yesterday I soaked 150g (5 oz) chickpeas in water, after a couple of hours I drained them and added 2 tbsp soy sauce, 1 tsp ginger powder and 1 tsp coriander powder. Put the chickpeas in the fridge overnight to soak up all the marinade.

The rice is the standard 200ml rice to 300ml water. (1 cup rice to 1.5 cup of water) Simmer 12 minutes, rest for 10 minutes. I like to add half a cube of chicken bouillon and 3 cloves. Salt to taste.

I used 400g (14 oz) deboned chicken thighs. Cut into cubes and fried in a pan. Simply seasoned with salt and pepper.

The marinated chickpeas got 15 minutes in the frying pan at moderate heat to give them a nice texture and delicious roasted taste.

The sauce is extremely easy to make!

1.5 cup of water.

Half a chicken bouillon cube.

One teaspoon of garlic powder.

Two tablespoons of curry madras (you might use more or less, depending on your preferences)

Two tablespoons of powdered coffee creamer.

1 heaping tablespoon of mango chutney.

A little corn starch slurry to thicken the sauce.

At the end, add one cup of frozen vegetables. (Forgot to add them to the picture)

This can't be any easier, cheaper, or tastier and tastes even better after reheating!

​

This dish I make often, it's just pure comfort food to me, easy to make and costs around $1.5. This recipe gives 4 portions and it scales extremely easily.

To start with, yesterday I soaked 150g (5 oz) chickpeas in water, after a couple of hours I drained them and added 2 tbsp soy sauce, 1 tsp ginger powder and 1 tsp coriander powder. Put the chickpeas in the fridge overnight to soak up all the marinade.

The rice is the standard 200ml rice to 300ml water. (1 cup rice to 1.5 cup of water) Simmer 12 minutes, rest for 10 minutes. I like to add half a cube of chicken bouillon and 3 cloves. Salt to taste.

I used 400g (14 oz) deboned chicken thighs. Cut into cubes and fried in a pan. Simply seasoned with salt and pepper.

The marinated chickpeas got 15 minutes in the frying pan at moderate heat to give them a nice texture and delicious roasted taste.

The sauce is extremely easy to make!

1.5 cup of water.

Half a chicken bouillon cube.

One teaspoon of garlic powder.

Two tablespoons of curry madras (you might use more or less, depending on your preferences)

Two tablespoons of powdered coffee creamer.

1 heaping tablespoon of mango chutney.

A little corn starch slurry to thicken the sauce.

At the end, add one cup of frozen vegetables. (Forgot to add them to the picture)

This can't be any easier, cheaper, or tastier and tastes even better after reheating!

I prepped four dishes, tasty, filling and only $1.5 each.

Pretty simple dish.

Chickpeas for added protein.

1 can or 150g dried chickpeas, hydrated and marinated in a little soy sauce, paprika and red wine vinegar the night over. Just roast them gently on a pan for 15 minutes until they get a nice brown color. Portion up.

I was a little lazy, so I opted for mashed potatoe powder! Used one pouch, made as per instructions on the box. To spiff the mashed potatoes up a little, I threw in a cup of diced carrots and peas that I had heated up in the microwave! Portion up.

I used 400g deboned chicken thighs instead of beef. They cook a lot faster and I like the taste better!

Cut into bite sized cubes and fried. When they were almost done, I threw a small handful of onions in with the chicken. Let the two fry the last couple of minutes together, making sure the onions didnt burn. Portion up.

The last, and most important step here, the sauce.

I threw the last of the onions on the pan along with 1/4 tsp of whole cumin. Let it fry a little.

Put in a big tbsp of tomato pure, let it heat up and combine with the rest. Added two chopped cloves of garlic. Quick before the garlic get over done I added a cup of water.

Added

1 tbsp of paprika.

1 tbsp of brown sugar.

1 tsp of red wine vinegar.

1 beef boullion cube.

A tiny amount of liquid smoke.

Added half a cup of water with a tsp of corn starch to thicken the sauce.

Salt and pepper to taste.

Tasty, quick, easy, cheap, filling and healthy meal.

I really love pasta putanetska, but I would love to try a rice based version, so you are coming along with me on my test here!

Update: after a complete fresh, second day and freezer cycle with this recipe I made some notes! I think the spices are spot on! It conveys the right putanetska aroma and taste to me! It tasted good fresh, the next day it tastes better (no surprise there with these kinds of recipes) but the biggest surprise to me was how well it tolerated the freeze cycle! The taste was still spot on! For some kind of reason, the acidity from the red wine vinegar felt way more pronounced! Next time im going to add a little more water, or less rice to adjust the moisture! After the freeze cycle it was a little dry, but not a deal breaker, just needs a little adjustment! /Update.

Its a meatless recipe but it uses anchovies to impart a deep umami taste and combined with the salty olives and kapers its just the perfect taste combination!

Its a straight forward one pot recipe, quick and easy.

Portion price is below $1.

Lots of protein from the chickpeas.

I liked the taste a lot! It had the classic putanetska taste but the rice and chickpeas gave it another texture! I think I can get used to it! It tasted even better the day after when the aromas have had some time to marry.

I might make some small edits on the next edition, maybe add a little red wine! But overall the recipe does not need a lot of tweaks!

The day before:

The chickpeas have been hydrated to approx 80% in water, drained and then the marinade has been added. This ensures the chickpeas suck up all the marinade and actually gets a taste!

My asian style chicken with marinated chickpeas, spiced rice and vegetables in a spicy sauce made with soy sauce, fish sauce, ginger, coriander and chili!

I like to prep and come up with budget style meals!

This one is approx a 30 minutes prep!

$1.5 per portion and holds all the energy, nutrients and protein I need.

I prep i relative small batches!

One portion for eating now!

One for the fridge!

Two for the freezer!

Prep time 30 min.

Price per serving $1.5.

Fried deboned chicken thighs, seasoned rice with fried chickpeas.

Flash fried vegetables in a quick asian style sauce with chicken bouillon, soy, fish sauce, chili, ground ginger and ground coriander.