Take a tin of chickpeas

One tin, so many ways to use it to produce tasty quick meals.

Chick pea burgers 1

1. 1 tin drained and rinsed, then mashed or processed
2. 1onion chopped and softened in oil with garlic, at least 1 fat clove
3. Season with 1 tsp ground coriander, 1 tsp cumin, 1/2 or less chilli powder and cook together
4. Mix with a little flour and season to taste with S& P
5. Make into 6 rounds with lightly floured hands and chill in fridge for a few minutes at least before frying to golden on each side

Serve with a small bowl of thick yogurt mixed with some fresh or jar mint and an optional chopped chilli

Chick Pea burgers 2

1. 1 tin drained, rinsed and mashed or processed
2. 1 onion chopped and softened in butter first with at least 1 clove garlic
3. Add 2 tsp Korma paste and cook gently with the onion and garlic
4. Then mix in a large bowl with the chickpeas, plus 2 medium courgettes grated and1 large carrot grated
5. Add 2 tablespoons crunchy peanut butter, 3 tablespoons parsley ( if you have it), about 3 tablespoons fresh breadcrumbs and 1 egg yolk. If it seems very sloppy - it is a soft mixture - add a sprinkle more breadcrumbs
6. When it is all nicely mixed, make into  6 large rounds and chill. When you are ready to cook, put some flour,brown is best, into a wide dish, season with salt and pepper and coat each burger on both sides.
7. Fry in shallow oil till golden

Serve as above or with chutney

This can also be adapted: if you haven't got courgettes, replace them with a large red pepper chopped quite small and fry this with the onion at the curry paste stage.

If you haven't got peanut butter, use a spicy tomato chutney and taste the seasoning carefully for sweet/sourness (you should always taste anyway).

and lastly for now:

Chick Pea and Spinach Stew

1. Fry 1 chopped onion with garlic in a large shallow pan
2. Add 1 -3 potatoes, chopped into small cubes. How many depends on their size and the number of eaters - you can stretch this recipe very easily
3. Add a slice of fresh ginger chopped and 1/2 tsp cumin seeds - cook until the potato is softened
4. Add 1 tin chick peas and 1 tin chopped tomatoes
5. Cook gently 20 minutes or so, checking the consistency of the potatoes and the seasoning
6. Add a bag or a large bunch of spinach into the mixture and cook gently 10 minutes
7. Add 1 tablespoon soy sauce and 1/2 tsp chilli sauce
8. Taste

Serve with pittas and yoghurt mixed with mint and lemon juice