Warm chickpea salad with zucchini and eggplant

During my holiday at the parents, I managed to put on some weight, something like a plus 3-4 kilograms. I had fewer exercises, more food and more alcoholic drinks – mostly beer. So, now that I’m back to work, I need to change a couple of things to loose some of it. Not that easy, especially now, that the weather is rainy, so I still can’t run, and I kind of got used to eating a lot…

Ingredients for the salad

Anyway, I eat less, I try to run my usual distances as often as I can (though it’s harder now, with the rainy weather). And I’m back to my normal diet with salads for lunch. So I took the “500 Salads” book from the shelf and checked for interesting recipes. And this was the second one I prepared, the first one wasn’t good enough (I fried the tomatoes and onions instead oven cook them because of the heat wave we experienced here in Hungary…).

first part of the salad
First portion in the pan

What you need:

  • a small or medium zucchini sliced or diced
  • a small or medium eggplant diced
  • 400 grams of chickpea (canned) washed
  • black olives (sliced or however you like them)
  • 2-3 tablespoon olive oil
  • 2-3 tablespoon soy sauce
  • 1-2 dl vegetable stock
  • 1 tablespoon caraway
  • Crushed pepper


What you do:

Pour the olive oil into a pan and heat it and stir fry the zucchinis and the eggplants with the caraway. When they are brown a bit but still not too soft, add the vegetable stock, the chickpeas, the olives and the soy sauce, and cook together for four minutes.

Serve while warm. It’s surprisingly tasty!

And for me, this was the first time when I managed not to over fry the vegetables. Good job!

salad in bowl
Salad served

An almost perfect day with poached salmon and Béarnaise sauce

I can cook, I can watch football, later I can watch NFL, I can drink craft beer from the Rizmajer Brewery – and while doing this, I can play different board games with my daughter.

What else do you need? Well, if ManUtd had played today, that would have made this day perfect – but let this be enough for a single Sunday.

The menu is Premier League with Newcastle-Arsenal and Chelsea-Liverpool, and NFL with the Baltimore Ravens fighting for a play-off place. And although the Hungarian channel that airs the NFL matches shows three matches but not the Ravens one – it will be a very good evening to follow.

And although this post is not a Cook&Watch post – I did cook something. My first meeting with salmon and poaching.

Sometime around the kick-off at the Arsenal match I took the salmon steaks from the fridge and started to prepare them for poaching. I used my wok for this as I don’t have a big enough skillet to hold all those three steaks. So I put one litre of water into it and brought it to the boil – only to realize that I forgot the seasoning. Unfortunately I didn’t have vegetable stock at home, so I had to buy vegetable stock cubes from the Tesco – but that did the job, too.

saucepan in work
Saucepan in work for Béarnaise sauce

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