crinkle cut fries, Brussels sprouts. homemade tartar sauce.

Source-https://www.budgetbytes.com/quick-curried-chick-peas/

Serves 4(adjustable amts on recipe)

INGREDIENTS
1.33 Tbsp olive oil ($0.22)
0.67 yellow onion ($0.37)**
1.33 cloves garlic ($0.14)**

**yeah those are at least doubled

1.33 15oz. can chickpeas, drained ($1.32)
0.67 20oz. can tomato sauce ($0.52)**
I used fire roasted tomato pieces

0.67 cup water ($0.00)
0.67 Tbsp curry powder ($0.15)
0.33 bunch fresh cilantro ($0.44)**I had frozen chopped fresh in the freezer.



INSTRUCTIONS
Dice the onion and mince the garlic. Cook the onion and garlic in a large pot with olive oil over medium heat until softened (3-5 minutes).** it was longer

Drain the canned chick peas and add to the pot. Also add the tomato sauce, water and curry powder. Stir the pot until everything is evenly mixed. Bring the mixture up to a simmer over medium heat.

While the chick peas are simmering, rinse the cilantro and pull the leaves from the stems. Roughly chop the leaves and add them to the pot. Give everything a stir and continue to simmer until the sauce has reduced to a thick consistency (about 20 minutes total). Stir the pot every few minutes to prevent the sauce from burning and sticking to the bottom.

I stirred in 2 tablespoons of cream to enrich the sauce, you could add coconut milk or sour cream if you have those on hand.


Leftovers for breakfast

Appetizer
Fried spinach wontons with a sweet and sour sauce.

Entree
Knishes stuffed with dirty mashed potatoes and peas.
Steamed asparagus.

Dessert
Orange slices and dark chocolate.

We’re anchored in Big Tom’s Creek off the Bear River in Georgia. We’re finally in warm weather and wearing shorts!

Shredded Brussel sprout salad with dried cranberries, chic peas, almonds.

No dessert 🙄

https://www.democraticunderground.com/1157125380

and a toss salad.

We'll probably just refrigerator graze. So much Tupperware....