Monday, September 7, 2009

Migas, two ways

While visiting the Porters on the Cape (I promise I will eventually put up the pictures of our delicious meals there, as soon as I get them from Pete), we jotted down this recipe from Mark Bittman's Kitchen Express, which I love because it's organized seasonally, and is written sensibly, which is to say, with no real formal measurements in the recipes. The whole book is full of recipes like the ones I used to get from my mom over the phone, jotted down in a notebook that is now spattered with batter and oil.

The recipe we brought home to test run was nice & simple and combines two things we love: chickpeas and leafy greens. Our go-to quick & healthy dinner is sauteed chickpeas (with or without garlic, depending non our rush & what's on hand) seasoned liberally with turmeric and kale, chard, or spinach steamed on top and stirred in. It's filling, it's good for you, and it's really easy. Migas, a la Bittman are pretty much the same thing, but with fried bread chunks, no turmeric and a dash of cumin. Pete was worried that they would be bland, but he didn't need to. So yum. (I think it also helped that we cooked our own chickpeas with a clove of garlic & a bay leaf in the water, a la Kellie Porter.)
As if I needed another reason to love Mark Bittman.

While I was looking for the recipe online, to see if Bittman said anything else about it online, I came across a bunch of posts about the more traditional TexMex version of migas, made with eggs & torn up stale tortillas, and a bunch of cheese. Not vegan, but delicious, and we did have some stale corn tortillas in the I winged it, subbing black beans for chickpeas, and corn tortillas for bread, and chard for kale and adding a couple of chopped chipotles in adobo (hot!) and a tomato.

These turned out to be equally delicious (Pete didn't like the smokiness of the adobo sauce, but I didn't mind it), and made a huge amount of bean-chard deliciousness, which I had in burritos for breakfast for the next few days. This one's easy, cheap, and yummy!

Also, congrats to Laura on going all-veg! I've been thinking about putting together a post of resources and tips for eating vegetarian on the cheap, and places to find good and simple recipes. Hopefully I'll get that down here in the next week or so!


Anonymous said...

Mmmm...that all looks awesome. It made me think of a recipe I made for the first time this week that you should try: Lemony Chickpea Stir-fry from 101 Cookbooks. ( I made it without tofu because I'm lazy, and it was still sooooo good.

Jess Shambler said...

Oh yum! It's going on the list for dinner next week, and chickpeas are going in the pot to soak tomorrow morning! Any combination of kale & chickpeas is a winner in my book. Thanks, Kellie!