Balsamic Chickpeas

I'm trying to create simpler meals in every sense of the term - less ingredients, less preparation, less everything. Recently we've found ourselves to be completely broke, to the point where we can't even afford to buy groceries. So here we are with $1/pound chickpeas. Even if we could buy food right now, I'd still prefer this - it's a little sweet, a little salty, and is wonderfully aromatic. (And, hey, I just love chickpeas.) This dish also took less than 10 minutes to make - super bonus right now since I have lots of work that needs to be done.

Balsamic Chickpeas

  1. Drain & rinse one can of chickpeas.

  2. Toss them in a pan with a handful of finely chopped green onions, one large clove garlic that's been quartered, and 1-2 tsp dried basilOptional: Also add in some cherry or plum tomatoes. Turn the heat up to high.

  3. Let the food cook for just a few minutes, then pour in enough balsamic vinegar to coat the bottom of the pan. Sprinkle on 1 heaping pinch sea salt and pour on just a little agave. (Less than 1 tsp.) Optional: Add in 1 tbsp Earth Balance. Stir everything around to get it all coated.

  4. Heat for a few more minutes, then serve either cold or hot. This would be great as a cold salad, or hot with pasta or bread. (We ate them in tortillas.) This serves two hungry people. (That's us!)