Spicy Tomato Fajita Vegetables Inspired By My Empty Pantry

If you’re at all like me, you spent a scary amount of money over the holidays. Travel, presents, two kinds of cheese AND French baguette for your vegetarian stuffing because why do meat eaters get to have all the fun… Maybe that one is just me. Anyway, I’m feeling pretty broke in the aftermath of all the festivities. I even drove to Chicago just to have breakfast with my sister! See, here’s me (fresh out of bed) looking carefree with my bagel:

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But those days are gone. Turns out this is a terrible time to decide to start my food blog again, because my culinary creations this week have been feeling pretty uninspired. I definitely wasn’t intending on posting this little dinner from tonight, because it’s less than beautiful.

But then I thought, actually, to hell with it. I’m not the only one who is facing holiday bills and trying to wait until pay day (TOMORROW, WOOHOO) to go to the grocery store again, and who is trying to feed two peopleย on a random assortment of things I have in the house. I mean, mostย food bloggers seem to have an endless supply of avocados and no less than five colors of vegetables at all times, and I guess my hustle just isn’t on that level yet.

So, here is the list of ingredients I was dealing with tonight:

2 baked potatoes (left over from the restaurant, job perks whattup)

1 can of chickpeas

1 can of crushed tomatoes

1 onion

Half a crown of broccoli

Pretty sad, I know. But when Ryan suggested we order Chinese food, I felt I had to prove that I could do it. So I whipped up some spicy vegetables in a fajita style seasoning and threw them on top of the potatoes. And… it was really good! Ryan called me a food genius. Actually, maybe I called myself that and he just didn’t disagree. Anyway, here’s one for all the penny-pinchers out there.

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SPICY TOMATO FAJITA VEGETABLES

Ingredients:

See above, plus…

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon paprika

Dash of cayenne pepper

1/4 cup olive oil

Juice of half a lime

Note: Only about 1/3 – 1/2 cup of crushed tomato needed

Method:

Shove the baked potatoes in the oven to heat up. Or, put on some brown rice. Chop the onion and broccoli. Open the cans of chickpeas and tomatoes and rinse the chickpeas so everything is ready. Mix the chili powder, cumin, paprika, cayenne, olive oil, and a quarter of a limeย into a little bowl and whisk, saving the other lime quarter.

Put a large frying pan on the stove and heat up. Add the onions and cook for a few minutes on high, stirring constantly. When they start to brown, add the broccoli. Cook until the broccoli is soft, and then add the chickpeas and the seasonings. Cook for 1-2 minutes and then add 1/3 cup of crushed tomatoes. Mix it all in well and then add a little more crushed tomato if you want it a little more saucy. Cook for 5 more minutes, stirring, and then remove from heat.

Put on top of the baked potatoes or rice and then squeeze the remaining lime over the top.

Voila! Dinner on the cheap.

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3 Comments Add yours

  1. Anonymous says:

    Very ingenious – love it & super photo ๐Ÿ‘Œ๐Ÿป

    Like

  2. Paul V says:

    Great recipe! And very useful for us too ๐Ÿ™‚

    Like

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