‘Ugh, I have no food.’ – not you, not today
These magic recipes, brought to you by Jessica Seinfeld’s Vegan, At Times (£20, Simon & Schuster), will help you turn a boring can of beans into a solid snack – or a whole actual meal. And while, yes, you will need a few other things to make this proteinpacked legume taste fun, you probably already have/can easily get them. Welcome, friends, to Team Garbanzo (that’s the fancy name for chickpeas by the way).
Everything chickpeas
(Makes enough to fill a mug)
• 400g can of chickpeas, drained and rinsed
• Extra virgin olive oil
• 1 tbsp ‘Everything’ seasoning*
• Pinch of rock salt
1. Pour your chickpeas on to a tea towel and pat them dry.
2. In a medium frying pan, warm enough oil over a medium-high heat to cover the base. Then shake the chickpeas off the towel and into the pan. Cook, stirring often, until they’re golden brown and crispy.
3. Put those babies into a bowl lined with paper towels. Toss with Everything seasoning and some salt.
4. Eat them while they’re warm and toasty.
*ICYMI, this is a mix of sesame, poppy seeds, garlic powder, onion powder and salt. Available online or DIY.
Spaghetti with olive oil, garlic and chickpeas
(Makes 4 to 6 servings, depending on how hungry you are)
• ¾ tsp rock salt, plus more for pasta water and to taste
•450g pasta (eg, spaghetti) •6 tbsp extra virgin olive oil
•3 garlic cloves, finely chopped
•¼ tsp crushed red pepper flakes
• 400g can of chickpeas, drained and rinsed
• 1kg baby spinach
•¼ tsp freshly ground black pepper, plus more for serving
• Nutritional yeast, for serving (optional/delicous)
1. Bring a large pot of water to a boil, salt it and cook the pasta according to the package directions.
2. Drain your spaghetti, reserving 250ml of pasta water for later.
3. Wipe the pot dry, return it to the stove over a medium heat and add 4 tbsp of oil, the garlic and the crushed red pepper flakes. Stir for about 30 secs – do not let it turn brow
