Wednesday, June 1, 2016


A 5-Minute Chickpea Dinner Best Eaten On the Couch, by the TV photo
Drain a can of chickpeas and pat them dry. Toss ’em with olive oilsalt, and whatever spices you’re feeling—I often go for a little harissa. Then, take a bag of frozen peas from the freezer. Microwave ’em but not too much because you still want them to be a nice bright green and not that terrible brownish-green color that you find in bad fried rice.
Now, take out a big bowl. 
Mix the peas and chickpeas together and dollop with Greek yogurt. Sprinkle some za’atar on everything if it fits in with your spice vibes. Don’t have yogurt? Toast some breadcrumbs and sprinkle on top. A lot of them, because there are never enough breadcrumbs. Or, dump a bunch of olive-oil packed canned tuna in the bowl. Or crisp up some diced pancetta, but only if you’re feeling fancy. Eat a lot.

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