Eat well for less

[Notworthy]

Interesting article today How do supermarkets tempt you to spend more money? - BBC Food

 

[crossroads]

I think for dried chickpeas you need to soak them (overnight) and then just cook them as you would tinned ones!

I keep thinking I should use my slow cooker more but I’m veggie & hate overcooked vegetables….any good slow cooker recipes that don’t leave everything as mush?
Also, I’ve got a big tub of dried chickpeas but no instructions as to how to cook them…any tips?!

What shadowcat said - soak them overnight (can add baking soda to the water to soften the skins), then boil them until soft. Add salt and bay leaves to the water for more flavour, I also like to add olive oil. They freeze well so I'd recommend batch-boiling everything at once.

 

[Rippedjeanmaybe]

I’ve always bought own brand items and I’ve never had an issue.

we always make a meal plan and write out a list of things we need, so that we don’t buy a load of random foods.

we also make a lot from scratch and pack out meals with veg. So bolognese for example we don’t use a jar, we make the sauce using loads of veg.

 

[shadowcat5]

I keep thinking I should use my slow cooker more but I’m veggie & hate overcooked vegetables….any good slow cooker recipes that don’t leave everything as mush?
Also, I’ve got a big tub of dried chickpeas but no instructions as to how to cook them…any tips?!

Soak them overnight and cook for 25-30 minutes - They should be soft to bite and piping through

 

[batmancat]

I keep thinking I should use my slow cooker more but I’m veggie & hate overcooked vegetables….any good slow cooker recipes that don’t leave everything as mush?
Also, I’ve got a big tub of dried chickpeas but no instructions as to how to cook them…any tips?!

 

[Sniffing Eggs]

I'm no JO fan, but his chicken liver bolognese is pretty decent.

 

[esoes]

I’m going to use the slow cooker function on my insta pot. I’ve done stock in the slow cooker before. I do it for 4 hours on high. You can use whatever root veg to flavour it but I always use a brown onion with the skin on because it gives it a nice colour. I also wouldn’t use parsnip as it would just overpower the chicken flavour. Don’t cook it for too long as the bones start to break down.

Thank you, will try it tomorrow

 

[Peaches_xox]

I keep thinking I should use my slow cooker more but I’m veggie & hate overcooked vegetables….any good slow cooker recipes that don’t leave everything as mush?
Also, I’ve got a big tub of dried chickpeas but no instructions as to how to cook them…any tips?!

I think for dried chickpeas you need to soak them (overnight) and then just cook them as you would tinned ones!