Canned chickpeas are a staple ingredient in my pantry. In the middle of February, I rely on a lot of staples when I start to get sick of all the cabbage and root vegetables available. I like to make these baked chickpeas as a nice change from hummus.
This is the perfect summer salad. No cooking required and lots of veggies. I got the inspiration from a Smitten Kitchen recipe a while ago and have been making different variations of it since then but usually always keep the feta and the mint. This time I used arugula, cucumbers, radishes, corn, scallions, chickpeas for some extra protein and simply dressed it with lemon juice and olive oil.
Hummus is a great spread and delicious on crackers, pita chips or spread on a pita in a sandwich. Its creamy and salty and can take on many different flavors. I decided to make this sundriend tomato hummus because I had some in my refrigerator but you could also substitute roasted red peppers. Sundried tomatoes typically have a very strong flavor and tend to overwhelm dishes that they’re used in but this recipe has just enough of the tomato flavor without being too strong. Also, there is absolutely no cooking required, just throwing some ingredients in a food processor.
When I set out to make Chana Masala, I wasn’t looking for a truly ‘authentic’ Indian dish, I just wanted something delicious and cheap and this hit the spot with its slightly spicy and sour flavors. Although Chana Masala may sound complicated, it’s basically just chickpeas cooked in tomato sauce with some Indian spices.
I bought some Naan to eat along with this which is excellent when dipped into the stew but I also found that it was great the next day inside a piece of pita bread and eaten as a sandwich. It would also go really well spooned on top of a pile of basmati rice. As with most stews and one-pot meals, it was much better the next day after the ingredients had time to meld together and develop a greater depth of flavor. I would recommend making it at least a day before you want to eat it and just heating it up as needed as it will last for about a week in the refrigerator.
This is also a recipe that is really easy to improvise. If you don’t have one or two (or more) or these specific spices, it will still turn out pretty wonderful. Also, the measurements are just a rough estimate and would be ok to improvise also as long as you keep the ratios generally consistent.