Cooking for one person is tough. It’s easy to get stuck in the habit of making the same veggies and quinoa every week, and that just gets boring. This dish is quick and easy, and incredibly tasty. Serve it in a pita, on top of rice, or with your favorite root veggies (we cooked some cauliflower and sweet potato on the side). It’s also really delicious with avocado on top, or simply on it’s own. If you’re a New Englander, give it a try this snowy weekend!
1 can chickpeas
1 can diced tomato
1 tablespoon ginger
1 teaspoon turmeric
1 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
Juice of half a lemon
*Omit any of the spices, or add in more if you like things extra spicy
Heat olive oil on medium in a skillet, and sauté onions down for about 3 – 4 minutes, until soft.
Add chickpeas, tomato, and spices, and let simmer for about 10 minutes.
Recipe inspired by Cookie and Kate