HAPPY NEW YEAR!!!
Welcome back to your regularly scheduled life! The holidays can be pretty draining. Even when they are the most fun and exciting and delightful. Plus there’s the possibility that the holiday season is extra awful for a person. So, a human can really grind the gears moving from extended holiday back to work. And what if on top of that, you had to do all the laundry and answer 11,846 emails and mop the floors and get groceries and follow the old dog around the yard in 19 degree weather because everything is covered in ice and he slips and falls and can’t get up. What if all that is happening and now it’s time for dinner and you just don’t have it in you to call up your inner domestic goddess.
IT’S COOL. You don’t have to resort to mac and cheese from a box. (But, of course if you want to, I get it, and I won’t stand in your way. I will say, however, that I find a little Cholula really helps it along.)
But it’s a brand new year! You want to keep your healthy intentions intact. You also want to eat pretty quick and you want something warm.
Here’s an easy dish that tastes delicious and is ready in about the same time as the dang mac and cheese. You need to have a few supplies on hand but I bet you do. This is the exact reason I always have a few cans of organic vittles around.
The Best Lazy Chickpea Stew
1 clove mashed garlic
1/2 t sea salt
2T olive oil
1t dried oregano
1/2 t ground cumin
1/4 t cayenne
1/2 c vegetable broth
1 can organic diced tomatoes
1 can organic chickpeas
Throw that olive oil into a skillet and heat it up. Slice your onion into moons and cook it until it’s translucent. Then add your garlic and spices. When you see the oregano start to plump add the can of chickpeas and and cover with all the spices and oil. Stir for about 2 minutes. Then add in your veggie broth and bring to a boil. Once you’ve got your broth going add in your can of tomato goodness and stir. You can add salt to your liking.
20 minutes later you have a healthy meal PLUS leftovers for lunch this week. So delish. When you’re not in a rush, you can make this from scratch in the summer with soaked chickpeas and fresh tomatoes from the garden. It’s just killer.