Until I was 30-something, I am ashamed to say that I didn't "get" chickpeas outside of their use as hummus. I had tried roasting them as snacks, but didn't see the point (there are tastier snacks out there!) — and my fascination stopped there. It wasn't until a decade later that I realized their potential to become a meal in a flash, thanks to their pantry-staple friendliness.
This recipe capitalizes on a can of chickpeas' ability to be transformed into a meal. It can be dressed up or down depending on what needs to be used up in your refrigerator!
There is something to be said for a simple lunch. It's all too easy these days to get caught up in the more-is-more philosophy that social media leans towards. This recipe is one that not only utilizes the beauty and simplicity of the chickpea, but also doesn't require a great deal of work outside of pulling out a few pantry staples.
While it's made even easier if you're using canned chickpeas, just make sure to rinse and drain them before starting.
To bring things together in a flash, you'll want to start your brown rice to cook. Next in a large pot toss in your shallots, ginger, and garlic. Then you add in your spices, a can of coconut milk, and some muscovado sugar. You bring it all to a boil and then add in your chickpeas and set to simmer for 10 minutes — and that's it. No, seriously, that's it! Lunch is served!
→ Get the Recipe: Tumeric Chickpeas with Brown Rice from Naturally Ella
More Tasty Chickpea Recipes from Kitchn
What's your favorite easy lunch recipe?