When I’m feeling lazy, my go-to dinner is chickpeas. I tend to do lots of small meals throughout the day, with just one thing in each meal. So when I get home, and I’m like, “Oh god, I have no idea what I even want…” I turn to the pantry staple of the chickpea. If I’m planning ahead, making something like hummus or that sort, I’ll use dried chickpeas and do the whole soaking and cooking thing. But again, this is lazy time food, so it’s straight out of the can.
Tonight, it’s lazy time. I was going to make this spicy chickpea butternut squash soup, but I’m in the process of henna-ing my hair, so I don’t really feel like going through a whole cooking thing with a head full of mud.
I will just throw the entire can of chickpeas [drained, of course] into a pan with some olive oil, and then whatever spices I feel like. Usually it’s garlic and rosemary, sometimes it’s curry powder; today, it’s za’atar.
You might notice that this is almost the exact same recipe as the spaghetti squash I made the other day. But you know what, still delicious, so why not?
-1 can chickpeas, drained
1. Over medium heat, Put some olive oil in the pan, and the chickpeas. Let cook for about 5-7 minutes, until they’re starting to brown ever so slightly.
2. Juice one lime into the pan. Add salt, nutritional yeast, and za’atar. Mix it up and let cook for a few more minutes, so the chickpeas get a little bit crispy on the outside.
3. Eat. See? Lazy food.