Chick Pea Stir Fry

I've been kind of terrible at eating lately for several reasons: (almost) constantly occupied with other things, trying to conserve money wherever possible, and I'm just too damn lazy to cook most of the time. My solution: spend a couple absent-minded hours and 5$ to make a buttload of awesome food that can last a few days. I wasn't really sure what I was doing until I was doing it, so it's a good thing I was writing it down as I went. As a result I don't really have exact measurements, so it's another season-as-you-see-fit recipe.

You will need 1 large chicken breast 1 red bell pepper 1 onion 1 clove of garlic 5 mushrooms 1 540mL (19 oz) can of chick peas 2 cups of water

1 bay leaf garlic, onion, and chilli powders greek spice olive oil Worcestershire sauce salt & pepper

1. Add water, spices, minced garlic, bay leaf, and chicken to a large (and deep, think almost-wok-sized if you have it) frying pan on med-high heat.
2. Simmer for 15 minutes, reduce heat to med-low and continue cooking another 15 minutes.
3. Chop up the veggies.
4. Remove the chicken and bay leaf from the water and add the veggies to it. Allow them to cook until soft.
5. Using two forks, shred the chicken.
6. Once they're soft, drain and remove the veggies from the pan.
7. Add oil to the pan, roughly enough to cover the bottom. Allow to heat.
8. Once the oil is heated, drain the can of chick peas and fry until lightly golden.
9. Add chicken, continue frying for 5 minutes, stirring often.
10. Add about a tablespoon more oil and the veggies and continue cooking, stirring often, for about 15 minutes or until you have some crunchy bits.
11. Remove from heat, add Worcestershire sauce as desired.

Enjoy! This could probably feed three people in one go, or one person for three meals. It was actually better as leftovers - gave the flavours that much more time to meld together into a feat of delicious majesty (I used to be a horrid cook, so I still get really stoked on myself when I come up with something good). I later put it on perogies and it was amaaaaazing. Would probably be pretty good in a tomato sauce on spaghetti, too!