Last Night’s Dinner

{And by Last Night, I, of course mean Last Thursday.}

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.