6:30 Walk in the door to an empty house. Andy is traveling. Girls have gotten rides to practice. Scan fridge. Some leftover bagged greens, a head of cauliflower, a vinaigrette I made on the weekend. The only meat we have is frozen. Not enough time to thaw. Scan the pantry. Jackpot: Two cans of chickpeas. Center-of-the-plate problem: Solved.
7:20 Pick up Daughter 1 at soccer.
7:40 Return home. Daughter 1 takes a shower. I chop cauliflower, add to a baking dish, and toss with olive oil, dash red pepper flakes, and salt and pepper. Roast for about 25 minutes at 425°F, along with some foil-wrapped Trader Joe’s Naan that’s been in the freezer for who knows how long. While this is happening, I drain and dump chickpeas into a hot frying pan with olive oil, some chopped onions, cayenne, garlic powder, paprika. (I always think of my friend Todd’s advice when making these: “Cook them longer than you think you should.”) I let them get nice and crispy while I toss the leftover greens with vinaigrette and make a quick yogurt sauce for the chickpeas.
8:15 Daughter 2 returns from soccer practice in her carpool.
8:20 Cleats off, hands washed. (I think?) Dinner.
8:22 Daughter 1: “Do I have to eat chickpeas?”
8:23 Peanut butter jar is procured and spread across pita. More chickpeas for the rest of us.
The End.
Fried Chickpea Sandwiches with Yogurt Sauce
Add a generous amount of oil to a cast iron skillet set over medium-high heat. Drain, rinse and dry two 14-ounce cans of garbanzo beans. When pan is hot but not smoking, add beans (in batches, if necessary, or two pans — you want a single layer of beans on the pan’s surface). Fry about 15 minutes, tossing every 5 minutes or so. Remove with a slotted spoon onto a paper-towel-lined bowl. Once all chickpeas are fried and drained, add salt, pepper, a pinch of cayenne, a 1/2 teaspoon of both garlic salt, and paprika.
While the chickpeas fried, whisk together about 3/4 cup plain yogurt with a teaspoon garam masala, lime juice, olive oil, chopped cilantro and/or mint. Salt and pepper to taste.
Toast Naan and serve with yogurt sauce and chickpeas. Or peanut butter if that’s the way it has to be.
P.S. What are the girls eating after school, but before practice? A Sneal [1], naturally.