Yep, chickpeas again.
My ability to stay calm when a sense of urgency is really necessary is a truly well-honed skill. In a couple of days we are moving all the way from Bristol to Brighton, and on top of that today was Ivy’s birthday, I have a uni assignment due in and I also seem to have caught whatever diseases Ivy has decided to pass onto me this week. Colds, by the way, do not seem to be helped by traipsing around in the rain for over an hour while Ivy is pushed around on her new scooter like some kind of queen of the world:
Dom took Ivy away to his parent’s for 5 days so I can “get us organised” and what do I do? Go to London for two days, come back to Bristol with a chronic hangover and spend the next 2 nights watching 90s teen horror films and sobbing a little bit when thinking about how much I miss Ivy. I am so shit.
It is kind of impossible for me to think about how much we have to do over this weekend without feeling a little like I am about to have a heart attack, so instead I have decided not to bother tidying up Ivy’s birthday crap because it’ll all be going into boxes anyway, and am currently eating the face off of Ivy’s caterpillar cake. So the last few days of living in our lovely house will be spent in a room looking like this:
Of course, I left the present-wrapping and balloon-inflating until last minute as well so had to make a quick and easy dinner that didn’t require venturing out into the rain and buying ingredients (seriously England, what the fuck? Its July!). Because I was using what was in my kitchen, I replaced soured cream with half fat creme fraiche which was just as delicious. I also made my own seasoning using this recipe:http://cookingtipoftheday.blogspot.co.uk/2009/05/recipe-fajita-seasoning.html but replaced the chicken stock cube with a vegetable stock cube. Ivy likes a bit of spice but you can obviously adjust the amount of chilli and cayenne powder depending on how much of a badass your kid is.
Chickpea Fajitas (2 adults, 1 kid)
5-6 flour tortillas
1 packet of fajita seasoning or homemade seasoning from link above
2 peppers (I used green and yellow)
1 tin of chickpeas, drained
1 onion, sliced
Soured cream or creme fraiche
Heat oil in a pan and add onion for a few minutes until it starts to soften, then add the peppers, chickpeas and seasoning and cook until the chickpeas have softened. Serve with the cream, salsa and avocado and a big side salad and sweet potato wedges.