Hostel kitchens are often equipped with a single pot, a pan of questionable non-stick quality, and a stove burner that has two settings: off and volcanic. These five recipes work within those constraints. Each one feeds two people, costs under $5 total, and requires only one pot.
1. Spanish Chickpea and Spinach Stew
Heat a tablespoon of olive oil in your pot. Sauté one diced onion and two minced garlic cloves until soft. Add a teaspoon of smoked paprika, stir for 30 seconds, then pour in one can of chickpeas (with the liquid), one can of diced tomatoes, and a handful of spinach. Simmer for 10 minutes. Season with salt and a splash of vinegar. Serve with crusty bread. Total cost: about $3.50.
2. Southeast Asian Coconut Curry Noodles
Sauté a tablespoon of curry paste (red, green, or yellow — whatever the local supermarket carries) in a splash of oil for one minute. Add half a can of coconut milk and half a cup of water. Bring to a simmer, add two handfuls of quick-cooking vegetables (sliced bell pepper, snow peas, shredded carrot), and a portion of rice noodles. Cook for 4-5 minutes until noodles soften. Top with lime juice and, if you are feeling fancy, a fried egg. Total cost: about $4.00.
3. Italian Pasta e Ceci (Pasta with Chickpeas)
This Roman classic is thicker than soup, heartier than pasta, and requires almost no knife work. Sauté a diced onion and rosemary (dried is fine) in olive oil. Add one can of chickpeas, one can of crushed tomatoes, and two cups of water. Bring to a boil, add a cup of small pasta (ditalini, elbow, or broken spaghetti), and cook until the pasta is tender and the liquid has thickened into a sauce. Drizzle with olive oil before serving. Total cost: about $2.80.
4. Mexican Black Bean and Rice Skillet
Cook half a cup of rice in one cup of water with a pinch of salt. When the rice is nearly done, stir in one can of black beans (drained), half a cup of frozen corn, a teaspoon of cumin, and a squeeze of lime juice. Let it finish cooking together for 5 minutes. Top with avocado slices if they are affordable locally. Eat directly from the pot to avoid washing extra dishes. Total cost: about $3.00.
5. Moroccan Lentil and Vegetable Harira
This soup is traditionally eaten to break the Ramadan fast, but it works any time you need a cheap, filling meal. Sauté a diced onion, two celery stalks, and a grated carrot in olive oil. Add a teaspoon each of turmeric, ginger, and cinnamon. Pour in half a cup of red lentils, one can of diced tomatoes, and three cups of water. Simmer for 20-25 minutes until the lentils break down and thicken the soup. Stir in a handful of chopped cilantro or parsley at the end. Total cost: about $3.20.
One final tip: buy spices from ethnic grocery stores, not the international aisle of a mainstream supermarket. A bag of cumin at a Turkish or Indian grocer costs $0.80. The same spice in a glass jar at a chain supermarket can cost $5. That price difference alone funds an extra pot of harira.
