Simple Sunday Chickpea Dinner
The Dinner I Make When the Week Has Run Long
On Sundays I often make chickpeas with tomatoes, onions, garlic, and whatever greens are still usable in the refrigerator. It takes one pot, about 35 minutes, and improves overnight. I serve it with toasted bread or rice, depending on what is around.
The useful part is not the recipe so much as the margin. A pot like this leaves enough attention for watering the balcony herbs, checking in with family, and not treating dinner as another task to optimize.