Variation on a theme

Normally I am a creature of habit when it comes to food. I have the meals that I like and I stick to them, mostly out of simplicity and convenience because I work a lot and don't have much time to meal plan. However, this week I kind of surprised myself by making a few new things (nothing radical, just a little different from the same ole same ole).


A variation on my theme of adding fruit to my salads:

blueberries, cucumber, grape tomatoes, mixed baby greens, chopped pecans, goat cheese, balsamic vinaigrette.  mmmm tasty.



And for snackage:

sliced bananas, cinnamon, sliced almonds, few drops of honey.


And for supper:

I think I have mentioned before that I heart chickpeas. So, when I remembered that I had one lonely can of chickpeas in the pantry, just sitting and waiting to be used, I knew I would want to try something new with them. So, this is what I made for supper:

Chickpea stew


Summer Squash
onions
bellpepper
one small seeded jalepeno (optional--I had one in the fridge that needed to be used pronto)
vegetable broth
can of petite diced tomatoes
can of chickpeas (drained and rinsed of course)
1/2 teaspoon of curry powder
salt and pepper 
add cornstarch as desired for thickness
basil (topping)

Saute first four ingredients until clear and soft. Then add the rest of the ingredients and simmer for 30 minutes.
Top with fresh cut basil.

I got the idea for this recipe from my current favorite foodblog PeasandThankYou. She did a chickpea and dumpling recipe (a vegan version of chicken and dumplings). I didn't have all the ingredients to make her version, so I made my own using stuff I already had in my fridge and pantry. I thoroughly enjoyed my two bowlfuls of this soup/stew, and I am looking forward to polishing off the leftovers tonight.

Raime