So, I have been super busy and vaguely stressed out recently. That, combined with the boyfriend nipping away for a teaching week, meant that I didn’t really have the need or time to cook much. So, I turned to my fridge and cupboards the other day and was GOBSMACKED to find that I had run out of pretty much all beans as well as garlic and spring onions. The cupboards were basically bare. It was a modern day fairytale-nightmare.
So, I went off on the mammoth task of acquiring groceries,
which was highly successful.
However, I am kind of terrible at planning and if you
combine that with just assuming that I have certain ingredients, it can make a
recipe for disaster. So, I currently have NO tins of chickpeas (despite doing a
massive grocery shop) but I have two full tubs of baking powder AND of
bicarbonate of soda. And a ton of lentils.
And loads of coconut milk. None of which I need for this recipe,
unfortunately.
So, this post is brought to you by the letter S. For “Sorry,
I don’t have any chickpeas.” Borlotti beans are close enough. Not really. But
still delicious.
I’m kind of newly obsessed with turkey mince. It’s really
versatile, healthy, and quick to cook. And it goes really well here, though I’m
thinking lamb mince would also have been killer. Other substitutions – you can
always use white rice instead of brown, but I’m trying to make healthier
choices at times when I’m not eating a Chinese takeout.
