Happy Sunday! This simple dish recently made an appearance in my Instagram stories, and I can barely call this a recipe, but ask and you shall receive! My go-to Monday detox dinner is comprised of these spiced chickpeas over brown rice. I usually top everything with lots of greens and fresh herbs tossed in white balsamic vinegar and good olive oil. The reason for this is two-fold. 1, these chickpeas come together entirely with pantry ingredients and require absolutely no chopping. Sometimes, you just need that kind of no-work cooking. Mondays typically fall into that “sometimes” category. 2, I eat whatever I want on Sunday. This often involves various fried things that may or may not be dipped in buffalo sauce and blue cheese dressing. (Yes, the creator of Table Salt goes to Flannigan’s. No, she doesn’t watch the sports.) I also tend to day drink. I feel no guilt over these habits, I just make a Monday detox meal. It’s all about balance, amirite?
Anyway, the chickpea/ whole grain/ lots of greens combo is light and healthy, but still satisfying, especially with a little Greek yogurt on top. I fancied things up a bit for a dinner the other night with couscous, toasted pine nuts and feta, but feel free to choose your own adventure. I’m going to go back to my chicken wings now. May your Sunday be a funday!
Serves 2-3.
Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- olive oil
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground coriander
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 cup vegetable broth
- salt
- freshly cracked black pepper
Method
In a medium sauce pan, preheat about three tablespoons of olive oil over medium-high heat. Add the spices and toast until fragrant, about 30 seconds. Stir in the chickpeas and vegetable broth. The beans should be just covered with liquid. Feel free to add more broth if you need. Bring to a bubble, and then cover and reduce the heat to low. Simmer for 45 minutes, until the chickpeas are more tender, but not mushy. Remove the lid, and increase the heat slightly to keep a rapid simmer going and reduce the sauce until thick and glossy, about 15 minutes. Season with salt and freshly cracked black pepper.
