Eish, things are tough these days… The cost of living is climbing and, as South Africans, we aren’t quite ready to trade our meat for chickpeas and lentils. However, chef Ross Birkin of ANEW Hotel Hilton in Pietermaritzburg in KwaZulu-Natal shows us that with a bit of creativity, these humble legumes can shine just as brightly as any cut of meat.
Chef Ross knows that after a long day in the kitchen, the last thing he wants to do is cook when he gets home. That’s why his meal prep strategy is all about transforming Sunday’s cooking into meals that last the week.
Here’s how you can follow his lead and make the most out of your ingredients, even when you’re dealing with chickpeas and lentils.
When planning your meals, think beyond the immediate dish. Focusing only on one meal can lead to waste.
By planning for the entire week, you can use leftovers creatively, turning them into delicious dishes for the days ahead. For example, cooking bulk items like roast chicken or mince on a Sunday can save you valuable time during the week.
The humble zip-lock bag
Proper storage is crucial for maintaining ingredient freshness. Oxidation can spoil food quickly, so it’s essential to store cooked items properly. Zip-lock bags are perfect for storing large quantities of cooked rice or pasta.
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Choose sturdy vegetables
Opt for sturdy vegetables like broccoli, cauliflower, and butternut. These can be kept in their original packaging until you’re ready to use them.
Leftover veggies can easily be transformed into soups or stir-fries, adding both texture and flavour to your meals. Try adding leftover cauliflower to your morning smoothie for an extra boost of vitamins and fibre.
Don’t underestimate canned goods
In a meat-centric culture, chickpeas and lentils might not always get the love they deserve. However, wisely selected canned goods like whole peeled tomatoes, chickpeas, and lentils are invaluable pantry staples.
They provide a solid foundation for nutritious meals and can add variety to your diet. Chef Ross’s favourite recipe to elevate these legumes is a versatile chickpea and lentil casserole. This dish might surprise you with its rich flavours and satisfying texture, showing that chickpeas and lentils can be more than just a side dish.
This article was first published by our sister publication, Food For Mzansi.
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Chef Ross’s chickpea and lentil casserole recipe
Ingredients
- 1 whole onion, finely chopped
- 1 teaspoon olive oil
- 2 tablespoons crushed garlic
- 1 sprig fresh thyme
- 2 whole tomatoes, cut into wedges
- 1 tablespoon tomato paste
- ½ teaspoon salt
- 1 can chickpeas, drained and rinsed
- 1 can brown lentils, drained and rinsed
- 200ml water
- Fresh Italian parsley, chopped (for garnish), or spring onion, chopped
- Cooked starch or sides (e.g., rice or potatoes) for serving
- Freshly ground black pepper
- Optional: Leftover shredded chicken (for added protein)
Instructions
1. Finely chop the onion.
2. Heat a deep-frying pan over medium heat and add one teaspoon of olive oil. Add the chopped onion and cook until translucent, stirring occasionally to prevent burning. Add the crushed garlic and fresh thyme, cooking for another minute.
3. Stir in the chopped tomatoes and tomato paste. Continue cooking on medium heat until the tomatoes soften and blend with the paste.
4. Add half a teaspoon of salt, the drained chickpeas, and lentils. Pour in 200 ml of water and stir until well combined.
5. Reduce the heat to low and let the casserole simmer for 10 to 15 minutes, stirring occasionally.
Optional: If using, stir in the leftover shredded chicken during the last 5 minutes of cooking to heat through.
6. Before serving, stir in chopped fresh parsley or spring onion.
7. Mix in any leftover starch (rice or potatoes) or serve it on the side.
Finish with freshly ground black pepper.
