The Makeshift Cook

I used to make this stuff all the time, especially when I lived by myself, and have no idea why it fell out of rotation because it's the easiest meal ever, endlessly adaptable to whatever you have on hand. The only thing you really need is chickpeas.

Chickpea Hash
Olive oil
1-2 smashed and diced cloves of garlic
A big pinch of chili flakes
A few big pinches of dried basil
A can of chickpeas, or a cup and a half of cooked ones
One big quartered and sliced zucchini
A few big handfuls of fresh spinach, chopped

Saute the garlic and herbs in olive oil. Add chickpeas and toss to coat, then add zucchini and cook until tender. Throw in spinach and saute another minute, just til wilted. Salt and serve. That's it.



The next day, I added to the leftovers a cup of frozen corn (cooked), a chopped fresh tomato, and a sliced Quorn cutlet. And some baguettes on the side, from the New French Bakery.



Chickpea Hash is also great with crumbled tofu, veggie sausage (cook separately and mix into saute), diced bell peppers (raw or cooked), a little chopped onion, salsa, chili powder and oregano instead of basil, feta cheese, etc. GO NUTS.