Last night’s fare was what my mom liked to call a “Burglar Supper.” After being away for the weekend, I got home from work too exhausted to think about grocery shopping but I still wanted to eat a good dinner. (Also, when I moved out I promised my mom I would never eat cereal and milk for dinner.) Hence, a Burglar Supper. The game: Stalk ingredient options in the fridge, freezer and pantry; pilfer; and throw something together. The results are usually pretty miraculous.
Last night was no exception. A survey of the pantry yielded a can each of fire roasted tomatoes and chickpeas (creamed corn too but couldn’t make that one fit). A block of tofu, three slightly wilted scallions and 4 garlic cloves later, I was good to go.
The results: A richly flavored tofu & chickpea stew which I enjoyed over basmati rice with wilted arugula.
Tofu & Chickpea Stew
1 cup white basmati rice
2 cups water
1/2 tsp salt
1 Tbsp. olive oil
4 garlic cloves, peeled
3 scallions, chopped
1 can chickpeas, drained and rinsed
1 can fire roasted tomatoes
1 block of firm or extra firm tofu, drained and cubed
salt and pepper to taste
1/4 bag pre-washed arugula
- In a small pot, combine water, rice and 1/2 tsp of salt. Bring to a boil, then turn down and simmer for 15-20 minutes or until done.
- Heat olive oil over medium flame in mid-size saucepan. Add garlic cloves and scallions and cook until soft, about 3 minutes.
- Add tofu and cook until just browned. Add tomatoes and chickpeas, and salt and pepper to taste. Stir to combine and heat through.
- Remove about a cup of cooked rice and place in bowl. Stir in arugula and allow to wilt. Spoon stew over rice, eat and enjoy!
Grand total: $5.72, and it last me for three meals.