It’s humorous how concepts can come from locations we, at first, wouldn’t suppose doubtless. Like within the line on the ATM (all the time a superb few lengthy minutes there!), or whereas outdated household photographs (we have to go on holidays extra typically), or from scrounging by way of the leftovers within the fridge (so many nice meals come by the use of this, extremely scientific, technique, consider you me…).

And it was throughout one such leftover incursion that I found this dish.

It was after a shoot with Yummy journal, which all the time leaves us with surplus of goodies in our fridge. Amongst the mess that’s my fridge, I discovered the cumin-scented Mexican-style chickpeas from the Mexican Fashion Baked Candy Potatoes (January difficulty this 12 months) and leftover cherry tomatoes from the Shrimp & Cherry Tomato Sauté (April difficulty…the shrimps had been lengthy gone!). Within the curiosity of cleansing out the fridge (though it helped that I like each chickpeas and cherry tomatoes) I tossed each collectively and the beginnings of this dish had been born.

I used to be so pleased with my ensuing meal, cobbled collectively from these odd meal-stragglers, that I informed myself I might patch collectively a recipe and share it right here. This is able to make an incredible facet dish for meat, poultry, or seafood. By itself nevertheless, due to the chickpeas, it already makes for a tasty little bit of sustenance.

That is, to the perfect of my data, a totally vegetarian dish. Most likely vegan – though I can’t converse for it being vegan as I’m nearly all the time questioning if there are any hidden animal by-products in elements I exploit so let’s preserve it at vegetarian.

I’ve talked about earlier than, that regardless of being an entire omnivore, and loving meat immensely, I’ve, in truth, a closet vegetarian. I like all meals, and that undoubtedly consists of greens. So it’s completely regular, regardless of my devotion to chicharon and bacon, that I’ll make veggie dishes each do typically, and suppose nothing of it. And this specific one happy me a lot (not within the least as a result of I used to be additionally capable of clear my fridge out a bit within the course of) that I’ve made a few spin-off dishes with it. All vegetarian (although not vegan as yogurt and cheese and yogurt are concerned).

However first, the primary recipe…

Chickpeas and Cherry Tomatoes

• Olive oil
• 1 small pink onion, sliced in half moons
• 3-4 cloves garlic, finely chopped
• 1 400-gram can chickpeas, drained
• 250 grams cherry tomatoes, halved
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to style
• Optionally available: water

– Place a skillet over medium excessive warmth. Add a few beneficiant glugs of olive oil. When the oil is scorching add the onions. Sauté and stir till the onion are smooth and translucent. Add the garlic and cook dinner till the garlic is aromatic however not toasted.
– Add the chickpeas and toss within the onion-y oil. Sauté for a few minutes then add the cherry tomatoes and stir by way of. Add the cumin, smoked paprika, salt, and pepper to the pan and blend so the seasonings are distributed evenly.
– Sauté every thing, stirring often, till the tomatoes are barely slumped and wilted however nonetheless holding their form. This shouldn’t take lengthy in any respect.
– If the pan is trying too dry stir by way of some water.  It needs to be moist, however not saucy.
– Take away from the warmth and revel in!

As talked about above you’ll be able to have this as a facet dish or by itself. It’s already obtained protein, due to the chickpeas, and when you’d like so as to add some inexperienced leafies in direction of the tip of cooking (like spinach) you are able to do that too. I’ve used cumin and paprika to taste it, as the unique chickpeas had been flavored, however you’ll be able to change that up as nicely utilizing your favourite spices (I feel this might even be superior with some garam masala!).

I needed to present you an concept how versatile this dish is by exhibiting you just a few, completely vegetarian, methods you’ll be able to serve it (hiya vegetarian associates!).

You possibly can serve merely atop a bowl of your chosen grain. I had it right here with adlai however you’ll be able to have it with any type of rice, barley, quinoa, or a mixture thereof. You can too do that with couscous or pasta. Just a few shakes of scorching sauce wouldn’t go amiss right here.

You can too take the “grain bowl” concept and run with it, including different parts to make it a hearty, and tremendous tasty, meal. Right here I take the adlai bowl and add guacamole, herby-garlic yogurt, chipotle Tabasco, cilantro, inexperienced onions, and a squeeze of lime. You received’t even miss the meat – and that is coming from a carnivore so you recognize it’s true.

You can too pile it onto a spherical of pita bread and add some greens (right here with wild arugula and cilantro), crumbled bits of white cheese (kesong puti, feta, chèvre would all do properly), and a few chili flakes. You may do the identical on a tortilla as nicely, and roll it up earlier than consuming.

I like discovering new methods to make the most of, and really get pleasure from, leftovers. You may even say it’s a little bit of a pet undertaking of mine. Should you observe me on Instagram you’ll see my makes an attempt with the hashtag #fightfoodwaste. As I’ve mentioned many occasions earlier than, your subsequent nice meal could possibly be already ready in your fridge!

And, in that very same line, your subsequent nice concept may likewise be hiding in probably the most unlikely of locations…or, maybe, even in plain sight.

Associated